Ingredients
1 1/2
cups uncooked rotini
1
can (15 or 15.5 oz.) garbanzo beans, drained, rinsed
1 1/2
cups halved cherry tomatoes
1/2
medium green bell pepper, cut into 1/2-inch pieces
1/2
cup light mayonnaise or salad dressing
1/4
cup shredded or grated Parmesan cheese (1 oz.)
1
tablespoon chopped fresh or 3/4 teaspoon dried basil
1
tablespoon cider vinegar
1/4
teaspoon salt
Preparation
Cook rotini as directed on package. Drain; rinse with cold water to cool. Drain well.
Meanwhile, in large bowl, combine dressing ingredients; blend well.
Add cooked pasta and all remaining salad ingredients to dressing; stir gently to coat. Serve immediately, or cover and refrigerate until serving time.
