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)Directions ==
# Cook pasta al dente according to package directions.
# Drain and toss with 1 tablespoon oil mixed with garlic.
# In bowl, combine carrot, corn, pepper, onion, tomato, chickpeas and chives.
# Sprinkle with salt and pepper and toss well.
# Add pasta and toss to combine.
# To make vinaigrette, mix remaining oil, vinegar, water, garlic and basil in bowl.
# Season with salt and pepper, and blend well.
# Drizzle vinaigrette over salad and toss well.
# Let stand for 30 minutes before serving.
Category:Vegetarian Recipes
Category:Chives Recipes
Category:Green bell pepper Recipes
Category:Red bell pepper Recipes
Category:Yellow bell pepper Recipes
Category:Chickpea Recipes
Category:Farfalle Recipes
Category:Rotini Recipes
Category:Fusilli Recipes
Category:Conchiglie Recipes
Category:Carrot Recipes
Category:Corn Recipes