1 lb Ditalini, Elbow Macaroni or other medium pasta shape, uncooked
1 15-oz. 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
4 oz mozzarella cheese, diced (about 1 cup)
1 15-oz. can artichoke hearts packed in water, drained and quartered
2 Tbs olive or vegetable oil
2 Tbs lemon juice
1 Tbs Dijon mustard
3/4 tsp salt
1/4 tsp freshly ground pepper


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