Chickpea Pasta Salad

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.

• Ready In: 12 mins
• Serves: 8

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

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.