Italian Pasta Salad – Recipe

I enjoy salads of all kinds. Even for events, like Thanksgiving, there have been times when I included a side dish of a new salad even though it didn’t traditionally fit into the menu. I’ve also noted that salads like the one following here, actually taste even better the next day so many vegetable treats are time-saving, do-ahead dishes.

Italian Pasta Salad

3 ripe Roma tomatoes, diced
1 15-ounce can of chickpeas, drained
2 stalks of celery, diced
1 cup cooked, rinsed, and cooled pasta – shape is your choice!
1/2 cup shredded Parmesan or Romano cheese
3 tablespoons your favorite Italian dressing
Salt and freshly-ground black pepper to taste

Combine the tomatoes, chickpeas, celery, pasta and cheese in a serving bowl. Season with salt and pepper to taste. Refrigerate until serving. Goes nicely with toasted rounds of sour dough bread brushed with melted butter and garlic.