Boil one 12 oz. box of rotini until it is al dente (approx. 9 minutes) and drain.

Make your Italian dressing by whisking together 1 cup olive oil, 1/3 cup white wine vinegar and 3 Tablespoons Italian seasoning mix.

While the cooked pasta is still warm, pour on the dressing and mix well.

Drain one can of chickpeas and add to the pasta.

Add 1/4 cup each of chopped bell peppers in three different colors, sliced black olives, diced red onion and chopped fresh basil.

Add 12 sliced cherry tomatoes.

Mix well and keep refrigerated until serving.