Combine cooked pasta, peas, and chickpeas in a large bowl. Pour in dressing and stir to combine. Serve immediately or chill 1 hour before serving.
I love making this green goddess pasta salad ahead of time. It soaks into the pasta and provides great flavor! If you are making it ahead of time, be sure to cook the pasta to a firm al dente, or even barely under cooked. That way the pasta will stay firm and springy even when the dressing soaks in.
Omit the cheese, and sprinkle on nutritional yeast if desired. Instead of yogurt, make a cashew based dressing instead. Soak 1/2 cup of raw cashew pieces for 2 hours to overnight. Then combine with 1/2 cup of water and puree in a high speed blender with the garlic, garlic powder, mustard, lemon juice, green onion, salt, pepper, and olive oil. Transfer to a separate bowl and stir in herbs.
Substitute your favorite gluten free pasta or use rice noodles for this pasta salad.
While the chickpeas and other ingredients provide ample protein for this meal, you could add leftover shredded chicken, cubed ham or turkey to this pasta salad.
You can add frozen corn, sliced radishes, or grated carrots to this recipe to increase the variety of vegetables. I also like serving this with small pasta like penne or small shells.