Cook the elbow macaroni according to the cooking instructions on the box and chill immediately.
Place the chilled, cooked elbow macaroni into a large mixing bowl. Add the roasted red bell peppers, sundried tomatoes and the Kalamata olives and mix together.
Next, prepare the dressing. Place the mayonnaise, lemon juice, lemon zest, CHA! by Texas Pete®, parsley and basil into a mixing bowl and mix well. Season with salt and pepper. Pour the dressing over the pasta salad. Combine all the ingredients together until fully incorporated and keep refrigerated until ready to use.
Serve as a side salad or serve with the CHA!-talian Veggie Fried Texas Pete®balls.