Cook and cool pasta according to directions on the box, set aside.

In a bowl, combine mushrooms, roasted red peppers, chickpeas, bell pepper, and cooked pasta, set aside.

In a small sauce pan over medium heat, combine vinegar olive oil, garlic, and red pepper flakes. Bring the mixture to a boil and turn off heat.

Pour the liquid over the mixture that was set aside. Gently mix until coated.

Let mixture sit for about 10 minutes, stirring occasionally.

Add parsley and season with salt and pepper to taste.

Serve at room temperature or chilled.

Enjoy!