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

 * 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.