Summer Spiral Salad

• 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
• 12 cup pitted ripe olives
• 3 tablespoons canola oil
• 13 cup tarragon vinegar or 13 cup cider vinegar
• 1 12 teaspoons salt
• 4 12 teaspoons minced fresh oregano or 1 12 teaspoons dried oregano
• 4 12 teaspoons minced fresh basil or 1 12 teaspoons dried basil
• 18 teaspoon pepper

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.

pasta, garbanzo beans, cherry tomatoes, mozzarella cheese, turkey salami, olives, canola oil, tarragon vinegar, salt, fresh oregano, fresh basil, pepper

Taken from www.food.com/recipe/summer-spiral-salad-83337 (may not work)