Ingredients:

3 cups of rotini (or other small pasta)
1 can (540 mL)  chick peas drained
About 4 cups fresh vegetables, chopped (any combination: carrot, celery, cucumber, tomato, peppers, broccoli, etc.)
1 cup cheddar cheese, grated or cut into small cubes (optional)
1/4 cup lemon juice or vinegar
1/3 cup vegetable oil (canola or olive oil)
1 tablespoon parsley, dried
1 teaspoon onion powder
1 teaspoon (or 2 cloves garlic, finely chopped) garlic powder
2 teaspoons oregano
1 teaspoon salt
¼ teaspoon pepper

Directions:

1. In a large pot of boiling water, add pasta.  Bring water back to a boil and cook for 7 to 9 minutes, until pasta is tender. Drain pasta and rinse with cold water. Put in fridge to cool.
2. In a large bowl, stir together chickpeas, chopped vegetables and cheese (if using). Mix in cooled pasta.
3. Make the salad dressing: In a small jar or container, stir together lemon juice or vinegar, oil, parsley, onion powder, garlic powder, oregano, salt and pepper.
4. Pour dressing over pasta salad and let it sit for about 15 minutes for the best flavour. Store leftovers in the fridge for up to 3 days.

Makes 6-8 servings

Tips:

Rotini is a corkscrew-shaped pasta. If you don’t have rotini, try another shape of pasta, such as bow tie, fusilli, or penne.

Contains: