Ingredients
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4 ounces uncooked spinach rotini pasta or 4 ounces fusilli
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1 (15 ounce) can chickpeas, rinsed, and drained
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1/3 cup chopped celery
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1/2 cup chopped red bell pepper
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2 green onions with tops, sliced
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3 tablespoons balsamic vinegar
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1/4 cup mayonnaise, to taste (Hellman's is best)
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2 -4 teaspoons prepared whole grain mustard
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salt or seasoning salt, to taste
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black pepper
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1/3 cup finely chopped carrot, to taste
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1/4 teaspoon dried Italian seasoning
Instructions
- 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.