Summer Pasta Salad
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Friday, March 21, 2014

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Summer Pasta Salad

Kelly Mike - Friday, March 21, 2014

Ingredients

  • 1/3 c. oil
  • 3 tablespoon vinegar, preferably red wine
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 4 c. large pasta twists (spirals), cooked and drained
  • 1 (16 ounce) can chickpeas, drained and rinsed
  • 1 c. cherry tomatoes, halved
  • 4 ounce Mozzarella, cut in thin strips (about 1 c.)
  • 2 ounce sliced salami, cut in thin strips (about 1/2 c.)
  • 1/2 c. pitted ripe olives

Directions

In large salad bowl or deep serving dish, mix well oil, vinegar, salt, oregano and basil. Add pasta, chickpeas, cherry tomatoes, Mozzarella, salami and olives; toss to combine. Cover; chill several hours or overnight. Toss; let stand at room temperature 30 minutes before serving. Makes 4 servings. Can be made up to a day ahead.


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