Recipe by Kittencal@recipezazz
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.
Top Review by tarab5
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.
- 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
Directions See How It's Made
- Cook pasta in boiling water until firm-tender drain, and rinse under cold water until cool; drain again well.
- In a medium bowl, combine the cooked pasta, chick-peas, carrot, bell pepper and green onions.
- 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.
- Cover, and refrigerate for 2 hours to blend flavors.