A lower carb, higher protein pasta salad recipe that's too easy not to try.
Cook the pasta in salted water before draining. If you're using chickpea or a higher protein pasta, you can toss the drained pasta in 1/2-1 tablespoon of olive oil to prevent it from sticking together.
While the pasta cooks, dice the onion and bell pepper and add it to the bowl with the remaining ingredients. Stir well.
Add the cooked pasta to the mixture and gently fold everything together.
Refrigerate for at least 30 minutes. Serve cold.