4 oz. spinach rotelle
1/2 c. cooked lima beans
1 sm. red pepper, diced
1/2 c. cooked chick peas
2 tbsp. chopped parsley
1/4 c. each mayonnaise and sour cream
2 tbsp. chopped chives
1/2 tsp. fresh or 1/4 tsp. dried each savory and chervil
Salt and pepper

Cook the fusilli in boiling salted water until al dente. Drain and rinse with cold water. Drain again and chill. Mix the pasta with the remaining ingredients, adding salt and pepper to taste. Chill. Serves 2.