middle eastern style pasta and chickpea salad

Ingredients

• 8 ounces shaped pasta such as shells or elbows, cooked, rinsed with cold water and drained
• 1 can (15 oz) chickpeas, rinsed and drained
• 8 ounces fresh mushrooms, sliced
• 3 - roma tomatoes, seeded and diced (you can use halved cherry tomatoes instead)
• 1-2 - ribs of celery, thin sliced
• 1 cup quartered black olives and/or kalamata
• 3 - green onions, sliced
• - crumbled feta cheese, if desired
• DRESSING
• 1/3 cup olive oil
• 3-4 tablespoons lemon juice - start with 3 tablespoons
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1-2 tablespoon sugar, to taste, or omit if you like a tangy dressing
• - salt and pepper to taste