Makes: 5 to 6 Servings

1 lb Ditalini, Elbow Macaroni or other medium pasta, uncooked
1 15oz can chick peas, drained and rinsed
1 cup thinly sliced celery hearts, with leaves
7 large ripe plum tomatoes, cored and quartered
1/2 cup chopped fresh basil or parsley
4oz mozzarella cheese, diced (about 1 cup)
1 15oz can artichoke hearts packed in water, drained and quartered
2 tbsps olive or vegetable oil
2 tbsps lemon juice
1 tbsp Dijon mustard
3/4 tsp salt
1/4 tsp freshly ground pepper

1. Cook pasta according to package directions.
2. While pasta is cooking, combine remaining ingredients in a mixing bowl.
3. When pasta is tender, drain and add it to chick pea mixture and toss to mix.
4. Let stand 3 to 5 minutes and serve.

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