Summer Spiral Salad
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."
Yield: 8 Servings Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Pasta
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| 4 cupscooked spiral pasta |
| 1 cangarbanzo beans or chickpeas; rinsed and drained |
| 1 cupcherry tomatoes; halved |
| 4 ouncesMozzarella; cut into thin strips |
| 2 ouncesSalami; cut into thin strips |
| 1/2 cupOlives; pitted |
| 3 tablespoonscanola oil |
| 1/4 cuptarragon vinegar |
| 1 1/2 teaspoonssalt |
| 1 1/2 teaspoonsDried oregano |
| 1 1/2 teaspoonsDried basil |
| 1/8 teaspoonBlack pepper |
Summer Spiral Salad Preparation
# 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.
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