Pasta and Veggie Salad

Ingredients

• 1 lb dried pasta such as farfalle, rotini, twists or shells
• ¼ cup olive oil plus 1 tbs. with minced garlic
• 1 carrot, halved lengthwise and sliced thin crosswise
• 2 ears corn cut from cob, or about 1 cup frozen corn
• ½ green, red or yellow bell pepper, diced
• ⅓ to ½ cup minced onion
• 1 tomato, chopped
• 1⅓ to 2 cups chickpeas, drained and rinsed
• 2 tbsp fresh snipped chives
• 1 tsp salt
• freshly ground black pepper to taste
• 1 to 1½ tbsp balsamic vinegar
• 1 to 1½ tbsp water
• 1 large clove garlic, minced
• 2 tsp dried basil leaves, crumbled or 2 to 3 tbsp chopped fresh basil

85.211.74.84 17:41, November 28, 2010 (UTC)Procedures

1. Cook pasta al dente according to package directions.
2. Drain and toss with 1 tablespoon oil mixed with garlic.
3. In bowl, combine carrot, corn, pepper, onion, tomato, chickpeas and chives.
4. Sprinkle with salt and pepper and toss well.
5. Add pasta and toss to combine.
6. To make vinaigrette, mix remaining oil, vinegar, water, garlic and basil in bowl.
7. Season with salt and pepper, and blend well.
8. Drizzle vinaigrette over salad and toss well.
9. Let stand for 30 minutes before serving.