This is pretty much the one thing I want to eat all summer. It's just the yummiest, easiest pasta salad. It's full of veggies and beans, not too heavily dressed, and a bit spicy. And, everything is tiny. I'm not sure why that pleases me so much, but it does. I used mini penne for the pasta, tiny frozen peas, VERY finely diced cabbage, tomatoes, and a wee bit of jalapeno. I also used chickpeas, but they were regular size.
Cook 1 lb. of mini penne until just tender. Drain and rinse in cold water. Dress the pasta with a little oil-olive or canola. Add 1 can of drained, rinsed chickpeas, 1 small bag of frozen mini-peas, about 1/2 cup finely diced cabbage, 1 finely diced tomato, and a small amount of finely diced jalapeno. Add some vinegar-I used purple sweet potato but you can use any kind you have at home, salt, pepper, a pinch of Mexican oregano (or regular oregano), and hot sauce, all to taste.
Enjoy, and stay cool!
Please see what Wendy cooked up for Vegan Tuesday this week. http://pinkstripes.wordpress.com/