Happy Wednesday! We’re starting a “Recipe of the Week” series and each Wednesday we’ll post a recipe from our cookbook database. This week we’re sharing a delicious summer pasta salad recipe. Bring it along to a picnic with friends or throw it together for a relaxing family dinner at home — everyone is sure to love it!
Summer Pasta Salad
Ingredients
1/3 c. oil
3 tablespoon vinegar, preferably red wine
1 teaspoon salt
1 teaspoon oregano
1 teaspoon basil
4 c. large pasta twists (spirals), cooked and drained
1 (16 ounce) can chickpeas, drained and rinsed
1 c. cherry tomatoes, halved
4 ounce Mozzarella, cut in thin strips (about 1 c.)
2 ounce sliced salami, cut in thin strips (about 1/2 c.)
1/2 c. pitted ripe olives
Directions
In large salad bowl or deep serving dish, mix well oil, vinegar, salt, oregano and basil. Add pasta, chickpeas, cherry tomatoes, Mozzarella, salami and olives; toss to combine. Cover; chill several hours or overnight. Toss; let stand at room temperature 30 minutes before serving. Makes 4 servings. Can be made up to a day ahead.
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