Prepare pasta according to package directions. I used gluten-free brown rice spiral (fusilli) pasta, but whole wheat pasta works well if you don't have gluten sensitivity. When the pasta is done cooking, drain, rinse in cold water, and set aside.

If cherry or grape tomatoes are bigger than bite size, cut them in half.

Take cooked, drained, rinsed, and cooled pasta and put it into a large mixing bowl. Add vegan almond pesto sauce, and lemon juice to the pasta and stir carefully to combine. If you need to thin out the pesto sauce, add 1 to 2 tablespoons of water.

Add cherry or grape tomatoes, chopped red onion, chopped sweet bell pepper, pitted kalamata olives, pickled jalapenos, lemon juice, and optional chickpeas (if using). Carefully stir so the pesto sauce coats the veggies.

To serve, add pasta to a bed of arugula or spinach and top with fresh chopped parsley. If you like a cheesy flavor, sprinkle some easy vegan parmesan cheese on top. Salt and pepper to taste.

Store leftovers in a covered container in the refrigerator for up to four days. Freezing is not recommended.