Cold Pasta Salad

1 pound Rotini pasta (mixed type)
1/3 cup balsamic vinegar
2/3 cup olive oil
1 1/2 teaspoons salt
6 cloves garlic, crushed
1 teaspoon dried mint
fresh black pepper
1 cup freshly chopped parsley (packed)
1 green or red pepper, chopped (or both)
1 large carrot, grated
3/4 can of black olives
1/2 can cooked chick peas
1 chopped cucumber

Cook pasta in plenty of boiling water for about 7 minutes or just until done. Don't overcook. Put immediately into strainer and rinse in cold water until cool. Drain. Add vinegar, olive oil, mint, garlic and toss. Chill in refrigerator for 2 hours then add everything else. Garnish with feta cheese.

Bill Wilson