Pasta Antipasto Salad
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.