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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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In San Antonio, Texas, Evelyn Billingsley celebrates the freshet tastes of the season by tossing together an herb-enhanced salad. It's a simple and delicious way to perk up picnics and potlucks, she suggests. Be creative and add sliced zucchini, yellow summer squash or any vegetables your family fancies. Ingredients:
4 cups cooked spiral pasta |
1 can (15 ounces) garbanzo beans or 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 |
1/4 cup tarragon 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. In a jar with a tight-fitting lid, combine the oil, vinegar and seasonings; shake well. Pour over pasta mixture and toss to coat. Cover and refrigerate for several hours or overnight. Yield: 8 servings.
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