Pasta Antipasto Salad

Pasta Antipasto Salad

Ingredients Preparation

3 cups [750 mL] fusilli pasta noodles
1 [19-ounce / 540-mL] can chick peas, drained
1 carrot [peeled then thinly sliced]
1 zucchini [thinly sliced]
1 large tomato [grossly chopped]
1/2 cup [115 g] grated Parmesan cheese
1/2 cup [125 mL] pure olive oil
1 clove garlic, minced
1/4 cup [60 mL] red wine vinegar
1/2 teaspoon [2.5 mL] dry mustard
1/2 teaspoon [2.5 mL] oregano
1/2 teaspoon [2.5 mL] basil
1/4 teaspoon [1 mL] rosemary
1/4 teaspoon [1 mL] ground black pepper



Boil pasta noodles into salted boiling water until 'al dente'.
Drain.
Into a large bowl, mix together still warm pasta noodles, drained chick peas, carrot and zucchini slices, chopped tomato and grated Parmesan cheese.
Into a small bowl, whip together olive oil, minced garlic, red wine vinegar, dry mustard, oregano, basil, rosemary and black pepper.
Pour all over pasta noodles mixture; mix until well coated.
Refrigerate for at least 3 hours before serving.