Chickpea Pasta Salad

Ingredients

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

Directions

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.