A salad dressing composed of good amount of fresh herbs, as this one, is best used within a few hours of being made.

1-lb penne, rotini, or other short, chunky pasta, cooked and drained
1 c cooked chickpeas, drained
2 medium tomatoes, finely chopped (or 1 cup cherry tomatoes, sliced in half)
3/4 c fresh basil and parsley dressing (recipe follows)
3 to 4 scallions, trimmed and minced

1. Place the cooked, drained pasta in a large bowl. Add the chickpeas, tomatoes, and dressing and toss to coat. Sprinkle the scallions over all and serve.

Fresh Basil and Parsley Dressing
1 c (packed) basil leaves
1 c (packed) parsley leaves
2 to 3 garlic cloves
1 to 3 t sugar or to taste, optional
1/4 c red wine vinegar
1/2 c olive oil
1/4 c grated Parmesan, Romano or Asiago cheese

1. Place all ingredients in a food processor or blender and whirl away. Use right away or store in the fridge for up to a few hours, but no longer, as the freshness will be lost.