Ingredients
4 cups cooked spiral pasta1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 cup cherry tomatoes, halved4 ounces part-skim mozzarella cheese, cut into thin strips2 ounces turkey salami, cut into thin strips1/2 cup pitted ripe olives3 tablespoons canola oil1/4 cup tarragon vinegar1-1/2 teaspoons salt4-1/2 teaspoons minced fresh oregano or 1-1/2 teaspoons dried oregano4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil1/8 teaspoon pepper
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.
