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Summer pasta salad

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Ingredients/Components

oil - 1/3 c
vinegar, preferably red wine - 3 Tbsp
each: salt, oregano and basil - 1 tsp
large pasta twists spirals, cooked and drained - 4 c
can chickpeas, drained and rinsed - 1 oz
cherry tomatoes, halved - 1 c
Mozzarella, cut in thin strips about 1 c - 4 oz
sliced salami, cut in thin strips about 1/2 c - 2 oz
pitted ripe olives - 1/2 c

How to make summer pasta salad:

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.

Recipe categories: Salads, Tuna, Pasta shells.

Rating:

3.8

Average rating: 3.8, total votes: 5

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