While you bring a large pot of salted water to a boil, dice the onion and celery into small, uniform pieces and chop the fresh parsley. Once the water is boiling, add the pasta and cook according to package directions until tender but still with a slight bite. I always use Barilla rotini because it holds up beautifully in a cold salad without getting mushy. While the pasta cooks, you can prepare the remaining ingredients, making the entire process seamless.

Drain and rinse both the chickpeas and kidney beans thoroughly under cold water to remove excess sodium and starch. I use S&W beans because they hold their shape remarkably well and don't fall apart in the dressing. In a large mixing bowl, combine the drained beans, spinach, and olives.

In the same bowl with the beans and vegetables, add the lemon juice, balsamic vinegar, olive oil, nutritional yeast, red pepper flakes, salt, and black pepper. Whisk everything together until well combined. The nutritional yeast adds a savory, nutty depth to the dressing that makes this salad special—don't skip it. Let this mixture sit for a minute to allow the flavors to begin melding together.

Drain the cooked pasta in a colander and rinse briefly under cold water to stop the cooking process and remove excess starch. This prevents the pasta from clumping and ensures it won't absorb all the dressing. Add the cooled pasta to the bowl with the bean mixture and diced onion and celery from Step 1.

Toss all ingredients together until the pasta is evenly coated with the dressing and all components are well distributed. Add the chopped fresh parsley from Step 1 and gently fold it in. Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice if needed—pasta salads often benefit from a little extra acidity. Serve immediately at room temperature, or refrigerate until ready to serve.