Start by washing and chopping all your fresh vegetables. Dice the cucumbers, carrots, and red bell pepper, halve the cherry tomatoes, and chop the broccoli florets into bite-sized pieces. Set the chopped veggies aside.

In a large pot, bring salted water to a rolling boil. Add the chickpea pasta and cook for 6-7 minutes. In the last 3 minutes, add the chopped broccoli and diced carrots. Drain when done and rinse under cold water.

In a medium bowl, whisk together the dressing mix, Greek yogurt, olive oil, and white vinegar until smooth and creamy.

In a large mixing bowl, combine the drained pasta and veggies. Gently fold to mix without mushiness.

Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.

Cover the bowl and refrigerate for at least 1 hour before serving.