Vegan Artichoke Pasta Salad - cooking recipe

Ingredients

1 lb fusilli
4 cups chickpeas, cooked and drained
3 cups artichoke hearts, drained and quartered
2 red bell peppers, chopped
2 green bell peppers, chopped
1 red onion, sliced thin
1 cup black olives, pitted and drained
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 garlic cloves, minced
1/4 cup fresh basil, minced
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon fresh ground red pepper

Preparation

Cook pasta in boiling water until al dente and then chill in ice cold water until needed.
In a large boil add your chick peas, artichoke hearts, bell peppers, onions and black olives. Drain pasta and add.
In a seperate jar add your olive oil, balsamic vinegar, garlic, basil, salt and peppers.
Shake contents in jar until blended well. Pour over oil mixture over veggies.
Toss and serve.