8ouncesfusili pasta(I use brown rice pasta to keep it gluten-free)
2tablespoonsred wine vinegar
2 tablespoons tahini(raw, if possible)
1/2teaspoon fine sea salt
freshly ground black pepper
1 1/2cupscooked chickpeas(or 1 15-oz. can, rinsed and drained)
Preheat the oven to 400ºF. Toss the bell pepper, brussels sprouts, and red onion in 1 tablespoon of the olive oil, then arrange them in a single layer on a large baking sheet. Make sure the brussels sprouts are cut-side down on the pan. Season with salt and pepper, then roast in the oven until tender, about 25 to 30 minutes.
Bring a saucepan of water to a boil over high heat on the stove, and cook the pasta until tender, according to your package directions.
To prepare the dressing, combine the vinegar, the remaining 2 tablespoons of olive oil, tahini, garlic, basil, salt, and several grinds of black pepper. Stir well.
Drain the pasta when it's ready, and remove the veggies from the oven. Toss them together in a large bowl, with the dressing and chickpeas, and adjust any seasoning to taste. Serve warm, or let it chill in the fridge for later. This pasta salad should keep well in an airtight container in the fridge for up to 4 days.