4 oz uncooked spinach rotini or fusilli
1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
1/3 cup finely chopped carrot
1/3 cup chopped celery
1/2 cup chopped red bell pepper
2 green onions with tops, chopped
3 tablespoons balsamic vinegar
2 tablespoons reduced calorie mayo
2 teaspoons prepared whole-grain mustard
1/2 teaspoon ground black pepper
1/4 teaspoon Italian seasoning
Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well. Combine pasta, garbanzo beans, carrot, celery, bell pepper and green onions in medium bowl.
Whisk together vinegar, mayo, mustard, black pepper and Italian seasoning in small bowl until blended. Pour over salad; toss to coat evenly. Cover and refrigerate up to 8 hrs.
Arrange lettuce on individual plates. Spoon salad over lettuce and garnish with cherry tomatoes, if desired.