Pasta & Veggie Salad

1 lb dried pasta such as farfalle, rotini, twists or shells
1/4 cup olive oil, plus 1 Tbs with minced garlic
1 carrot, halved lengthwise and sliced thin crosswise
1 cup frozen corn, thawed
1/2 green, red or yellow bell pepper, diced
1/3 to 1/2 cup minced onion
1 tomato, chopped
1 can chickpeas, drained and rinsed
2 Tbs fresh snipped chives
1 tsp salt
freshly ground black pepper to taste
1 1/2 Tbs balsamic vinegar
1 large clove garlic, minced
2 Tbs chopped fresh basil

1) Cook pasta al dente according to package directions. Drain and toss with 1 Tbs oil mixed with garlic.
2) In bowl, combine carrot, corn, pepper, onion, tomato, chickpeas and chives. Sprinkle with salt and pepper and toss well. Add pasta and toss to combine.
3) To make vinaigrette, mix remaining oil, vinegar, garlic and basil in bowl. Season with salt and pepper, and blend well. Drizzle vinaigrette over salad and toss well. Let stand for 30 minutes before serving.

Review: I left out the onions, as usual. I used rotini (Dreamfields, for the low GI index), green bell peppers, and canned tomatoes. I didn't toss the pasta with oil and garlic, since I had everything mixed together in a bowl, waiting for the pasta. After mixing it all together, I tossed the bowl in the fridge for the 30 minutes. Mmm, yummy. This also made a lot of food, as we both had seconds and there's enough for both of us to have lunch tomorrow, plus a bowl for Mike's dinner, as he has a late class. Great!