Mediterranean salad

Mediterranean Pasta Salad Ingredients: 1 16-ounce box of spiral pasta (I like to us chickpea pasta) 1 cup sliced and halved cucumber 1 cup of cherry tomatoes, cut in half ¾ cup diced red onion 2 bell peppers (any color) diced 1/4 cup fresh parsley chopped, or 1-2 TBSP dry parsley 1 2.25 ounces black or green olives, drained 1 -2 cups garbanzo beans ¼ cup balsamic vinegar 2 TBSP lemon juice Salt and pepper to taste Instructions: 1. Cook the pasta according to package instructions. Drain and rinse well. 2. While the pasta cooks, combine the remaining ingredients in a large bowl and mix together. 3. Add the cooked pasta and thoroughly combine. Allow the salad to cool and marinade in the refrigerator for at least 30 minutes before serving. Note: You may decide a 16 ounce box of pasta is more than you want to use for this recipe. Feel free to experiment and if desired, cook 8 or 12 ounces instead of the whole 16 ounce box.