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Chickpea Pasta Salad



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.