Jeremy's Summer Fiesta Pasta Salad

Approximate recipe for the large & yummy macaroni salad he threw together tonight.

• Ready In: 35 mins
• Serves: 16

Ingredients

• 2  lbs pasta, e.g. shells or 2  lbs elbow macaroni or 2  lbs rotini pasta
• 1 (15 1/2ounce) can chickpeas, drained and rinsed
• 1  cup  about 1 whole fruit mango, peeled and diced
• 1  cup sugar snap pea, cut into 1 cm sections
• 1  cup  about 3 romas tomatoes, fresh diced
• 1  cup  about 2 ears  corn niblets, uncooked
• 1  cup  about 1 whole medium fruit cucumber, diced
• 1 (11 ounce) can mandarin oranges, drained
• 1⁄2 cup peas, rinsed uncooked
• 2  cups  orange juice
• 1  tablespoon mayonnaise (helps to emulsify dressing) (optional)
• 1  tablespoon mustard
• 1  teaspoon salt, to taste
• 1  teaspoon ground pepper
• 1  teaspoon garlic powder
• 1  teaspoon ground ginger
• 1  teaspoon fresh dill
• 1  teaspoon paprika
• 1  tablespoon dried basil
• 1  tablespoon dried oregano
• 1  tablespoon dried parsley
• 1  cup olive oil

Directions

1. Cook pasta according to box directions.
2. Add chickpeas 1 minute before end of cooking (or anything else you want to get heated or softened).
3. Drain and rinse.
4. Dice remaining fruits and vegetables to similar sizes.
5. Toss with salt and pepper.
6. Mix fruits and vegetables into cooled cooked pasta.
7. Whisk together orange juice, mayonnaise, mustard, and seasonings.
8. Continue whisking as you drizzle in the olive oil until it reaches salad dressing consistency (vinaigrette technique).
9. Pour dressing over pasta-vegetable combination and stir to combine.
10. Feel free to substitute local fruits and vegetables and your favorite seasonings based on availability/taste.