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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

(5, 1) 100% would make again (reviews)

Favorite favorite of 1 people 1 people Try Soon want to try


Servings          
Original recipe makes 8 Servings
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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Calories Per Serving: 130
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Summer Spiral Salad Reviews

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[I posted this recipe.]
2 years, 7 months, 2 weeks, 5 hours, 38 minutes ago

Tags

  1. Main Dish
  2. Broil
  3. Fall
  4. Spring
  5. Summer
  6. Winter
  7. Pasta
  8. American

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