Rainbow Chickpea Pasta Salad

makeitskinnyplease.com

Wieda Jones-Wilbur

subheading: Balsamic Vinaigrette:

1 tablespoon dijon mustard

½ teaspoon grated garlic

¼ teaspoon dried Italian seasoning

3 tablespoons balsamic vinegar

⅓ cup olive oil

subheading: Pasta Salad:

8 ounces chickpea rotini (also called fusilli)

1 cup frozen peas

1 cup frozen corn

1 pint cherry tomatoes halved

1 cup mixed-color diced bell pepper

1 cup persian cucumbers sliced into half moons

1`/4 cup chopped fresh basil leaves and more for garnish, if desired

⅓ cup sliced olives optional

Note: Ingredients may have been altered from the original.

Directions at makeitskinnyplease.com

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