Perfect Pasta Salad

Continuing with my chickpea theme today, here's a quick idea for a light summer pasta salad:

Saute some garlic, onions and red peppers until they are crisp tender.

You could add the green beans as well but I like to do mine in the microwave. I trim the ends and cook them in a little bit of water in the microwave for 3-4 minutes (I like them crunchy). Then drain the water, rinse them in cold water to preserve the green color and the crunch, and cut them into thirds.

Add the beans, diced tomatoes, corn and some rinsed chickpeas to the pan and season with McCormick's and a dash of cayenne pepper. Toss in some Italian dressing and serve over your favorite pasta!

Delicious warm or cold! Enjoy :)

--Lindsay--