Summer Pasta Salad

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.