Saut peppers in olive oil until crisp/soft.
Cook pasta until "al dente" in a large stockpot of boiling, salted, water.
Drain pasta and shake vigorously to remove all the water.
Place in a bowl.
Stir in the sauted peppers, chick-peas, tomato, olives, onion, and parsley.
In a jar with a tight-fitting lid, combine olive oil, vinegar, mustard, garlic, oregano, red pepper flakes, salt, and black pepper.
Pour dressing over pasta mixture and toss well.
Serve salad warm or at room temperature.
Yield: 4-6 servings as a main course.