Total Time
12mins
Prep 10 mins
Cook 2 mins

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 Nutrition

Directions

  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.
Most Helpful

You have to love balsamic to enjoy this recipe (which I do!). I found this very addicting. Since it was just me eating it, I had leftovers for a few days and it kept well. The mayo was barely noticeable but was critical for getting the dressing to stick to the pasta. What a great way for a vegetarian to get some protien.

tarab5 May 25, 2016

You've done it again, Kit. Another 5 star recipe. This was simply delicious. I really like the addition of the chick peas with the pasta. It's almost a complete meal in a bowl. I did use a whole grain pasta instead of spinach. This dish would probably look nicer with the green pasta.

Dreamer in Ontario December 11, 2008