Boil pasta, drain, and place in a large bowl to cool. Mix with 1 tablespoons of olive oil to keep the pasta from sticking together.

Once it reaches room temperature, add zucchini, red pepper, chickpeas, and seasonings. Mix to combine.

Add pesto (instructions below) and mix again to combine.

In a food processor, add garlic cloves, 2 tablespoons of olive oil, salt, pepper, and cashews. Process until smooth.

Add basil, remaining 2 tablespoons of olive oil, and avocado and process again. If needed, add more olive oil to reach a smooth consistency.

Finally, add lemon juice and process until combined.

Set the pesto aside until you're ready to combine with the salad.