Boil chickpea pasta in salted water for 1-2 minutes less then the recommended cook time. Rinse with cold water and drain.
Add to a large bowl cooled Banza chickpea rotini, cubed cheese, sliced olives & mini pepperoni.
Sprinkle in Italian seasoning and Italian Dressing. Toss to combine all of the ingredients.
Store in an air tight container for up to three days. Add an additional splash of Italian dressing if needed after refrigeration.