3 cups Farfalle pasta, dry

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup chickpeas, drained and rinsed

1 cup mozzarella balls, cut into bite-sized pieces

1 cup cherry tomatoes, halved

½ large zucchini, cut

⅓ cup fresh basil, thinly sliced

½ cup of G Hughes Zero Sugar Italian Dressing

Step 1: Bring a pot of salted water to a rolling boil and cook 3 cups of rotini pasta to perfect al dente texture according to package instructions. Drain immediately and rinse under cold water to stop the cooking process.

Step 2: Dice your red and yellow bell peppers, zucchini, mozzarella balls, and cherry tomatoes, then combine them in a large mixing bowl with the chickpeas.

Step 3: Transfer the cooled rotini to the bowl. Pour exactly ½ cup of G Hughes Zero Sugar Italian Dressing over the ingredients and toss thoroughly for an even coat. Gently fold in the fresh basil.

Step 4: Cover the dish and refrigerate for a minimum of 30 minutes to let the flavors marry. Give it one final toss before serving to secure a clean, nutrient-dense meal finish.