1 Cup Dry Shells (I used the smallest ones I could find)
1/2 C Dry Chickpeas
1 TBSP Apple Cider Vinegar
1/2 tsp Red Pepper Flakes
1/4 Cup Frozen English Peas (Thawed)
1 Slice Bacon, chopped
12 Cherry Tomatoes, quartered
1/4 Cup Mayonnaise
2 TBSP Coarse Ground Mustard*
1 tsp Apple Cider Vinegar
1 tsp Honey
1/2 tsp Poppy Seed
1/4 tsp Sea Salt
1/4 tsp Garlic Powder
1/4 tsp Coarse Ground Black Pepper
1/4 tsp Red Pepper Flakes
Dash of Low Sodium Soy Sauce
*If you prefer a less spicy salad substitute Dijon mustard and leave out Red Pepper Flakes
Cook pasta according to package directions. Drain well.
For the chickpeas lightly salt the quick soak water / drain and just barely cover with fresh water, add 1 TBSP Apple Cider Vinegar, 1/2 tsp Red Pepper Flakes and salt to taste. Continue cooking on low until chickpeas have reached desired texture. Drain.
To the pasta add mayonnaise, mustard, vinegar, honey, spices and soy. Mix together, refrigerate until peas are done. Once chickpeas have cooled stir into pasta. Return to refrigerator.
Just before serving, fold in english peas, bacon and tomatoes.