Sheila's Chickpea and Pasta Salad

• 14 cup red wine vinegar
• 1 -2 garlic clove, chopped
• 3 tablespoons olive oil
• 4 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary
• 34 cup Italian parsley, chopped
• 14 cup pitted green olives, chopped
• 14 cup black olives, chopped
• 2 (19 ounce) cans chickpeas, drained and rinsed
• 1 -2 teaspoon salt
• fresh ground black pepper
• 1 lb penne or 1 lb farfalle pasta
• 12-1 cup feta cheese, crumbled

1. Whisk together vinegar and garlic, followed by oil.
2. Stir in rosemary, parsley and olives.
3. Toss with chickpeas.
4. Season with salt and pepper.
5. Marinate 30 minutes.
6. Cook pasta to desired doneness.
7. Drain.
8. Toss with chickpea mixture and feta cheese.
9. Check seasoning and add more vinegar or oil if needed.
10. Serve warm or at room temperature.

red wine vinegar, garlic, olive oil, fresh rosemary, italian parsley, green olives, black olives, chickpeas, salt, fresh ground black pepper, penne, feta cheese

Taken from www.food.com/recipe/sheilas-chickpea-and-pasta-salad-183473 (may not work)