1 lg. green pepper
1/3 c. olive oil
2 tbsp. cider vinegar
1/2 tsp. rosemary leaves, crushed
1/2 tsp. salt
1 clove garlic, crushed
3 tbsp. minced onion
8 oz. spiral macaroni (rotelle) cooked
1 can (19 oz.) chick peas, drained
1 c. diced tomatoes

Cut 3 slices from center of the green pepper for garnish and dice the remainder. To prepare dressing, combine in a large bowl with oil, vinegar, rosemary, salt, garlic and onion.

Add macaroni, chick peas, diced green pepper and tomato. Toss lightly until combined. Turn into serving dish. Cover and refrigerate for at least an hour before serving. Garnish with reserved pepper rings. Makes 6 to 8 servings, about 8 cups.