Chickpea Pasta Salad

Description: This is a different and very tasty salad. I have even added cooked chicken or beef to the mixture. Prep time does not include boiling the pasta and cooking time is chilling time. Adjust all amounts to taste.

Ingredients:

• 4 ounces uncooked spinach rotini pasta or 4 ounces fusilli
• 1 (15 ounce) can chickpeas, rinsed, and drained
• 1/3 cup finely chopped carrot, to taste
• 1/3 cup chopped celery
• 1/2 cup chopped red bell pepper
• 2 green onions with tops, sliced
• 3 tablespoons balsamic vinegar
• 1/4 cup mayonnaise, to taste (Hellman's is best)
• 2 -4 teaspoons prepared whole grain mustard
• salt or seasoning salt, to taste
• black pepper
• 1/4 teaspoon dried Italian seasoning

Steps:

1. Cook pasta in boiling water until firm-tender drain, and rinse under cold water until cool; drain again well.
2. In a medium bowl, combine the cooked pasta, chick-peas, carrot, bell pepper and green onions.
3. In a small bowl, whisk together the vinegar, mayo, mustard, black pepper, salt and Italian seasoning until well blended (adding more spices to taste); pour over the salad; toss to coat evenly.
4. Cover, and refrigerate for 2 hours to blend flavors.