Pasta & Veggie Salad

1 lb dried pasta (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, defrosted
1 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 to 1 1/2 Tbs balsamic vinegar
1 to 1 1/2 Tbs water
1 large clove garlic, minced
2 tsp dried basil leaves, crumbled, or 2 to 3 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, water, 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: This was super yummy. As I ate it, I couldn't help but think, this could use more balsamic vinegar. I'd recommend adding a bit more, or having some available on the side to add to taste.