So Easy Rotini Pasta Salad

This pasta dish is adapted from a recipe mentioned in Colleen Patrick-Goudreau's book The 30-Day Vegan Challenge but I didn't measure and I added whatever I felt like...

What you need:
1/2 box of multi-grain or whole wheat rotini pasta, cooled
a small can of chick peas
about 1 cup of corn, cooked, cooled
handful or so of grape tomatoes
fresh basil
fresh garlic
salt and pepper
red wine vinegar
olive oil
dry basil

(my mom adding dry basil and s&p)

What to do:
Cook pasta, drain and then cool. Combine ingredients and then chill.

Verdict:
OH SO YUMMY!