4 oz. corkscrew pasta
1 (15 oz.) can garbanzo beans
1/2 c. celery
1/3 c. sweet red pepper
1/3 c. shredded carrots
2 tbsp. fresh chives
3 tbsp. white wine vinegar
2 tbsp. reduce calorie mayonnaise
1 tbsp. vegetable oil or olive oil
2 tsp. Dijon mustard
1/4 tsp. pepper
1 med. tomato

Cook pasta and drain. Rinse garbanzo beans. Combine pasta, beans, celery, red pepper, carrots, chives in a bowl. Toss lightly. Combine vinegar, mayonnaise, oil, mustard and pepper. Beat until blended. Pour over salad. Chill thoroughly.