Loaded Salad with Roasted Red Pepper Hummus Dressing

Prepare and cook the chickpea penne pasta according to package directions. In a large bowl, combine the arugula, cooked chickpea penne pasta, cherry tomatoes, red onion, jalapeño sauerkraut, sliced radishes, alfalfa sprouts, and vegan mozzarella. For the dressing, mix the roasted red pepper hummus with olive oil and apple cider vinegar until it reaches your desired consistency, loosening it up. Drizzle the dressing over the salad ingredients and toss gently to combine everything well.