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Prep Time: 5 Minutes Cook Time: 235 Minutes |
Ready In: 240 Minutes Servings: 8 |
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An herb enhanced summer pasta salad. A deliceious option for picnics or potlucks. Add as many other vegetables for other variations. Ingredients:
4 cups cooked spiral shaped pasta |
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas, rinsed and drained |
1 cup cherry tomatoes, halved |
4 ounces part-skim mozzarella cheese, cut into thin strips |
2 ounces turkey salami, cut into thin strips |
1/2 cup pitted ripe olives |
3 tablespoons canola oil |
1/3 cup tarragon vinegar or 1/3 cup cider vinegar |
1 1/2 teaspoons salt |
4 1/2 teaspoons minced fresh oregano or 1 1/2 teaspoons dried oregano |
4 1/2 teaspoons minced fresh basil or 1 1/2 teaspoons dried basil |
1/8 teaspoon pepper |
Directions:
1. In a large bowl, combine the first six ingredients.
2. In a jar with a tight fitting lid combine the oil, vinegar, and seasonings; shake well.
3. Pour over pasta mixture and toss to coat.
4. Cover and refrigerate for several hours or overnight.
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