Summer Spiral Salad Recipe
Summer Spiral Salad Recipe photo by Taste of Home
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Summer Spiral Salad Recipe

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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."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings


  • 4 cups cooked spiral pasta
  • 1 can (15 ounces) garbanzo beans or 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
  • 1/2 cup pitted ripe olives
  • 3 tablespoons canola oil
  • 1/4 cup tarragon vinegar
  • 1-1/2 teaspoons salt
  • 4-1/2 teaspoons minced fresh oregano or 1-1/2 teaspoons dried oregano
  • 4-1/2 teaspoons minced fresh basil or 1-1/2 teaspoons dried basil
  • 1/8 teaspoon pepper

Nutritional Facts

1 cup: 269 calories, 10g fat (2g saturated fat), 13mg cholesterol, 801mg sodium, 34g carbohydrate (0 sugars, 4g fiber), 11g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 lean meat.


  1. 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. Yield: 8 servings.
Originally published as Summer Spiral Salad in Light & Tasty June/July 2001, p5

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Northmn User ID: 1989082 72818
Reviewed Sep. 14, 2008

"My 17 year old daughter had a Sr. Sleepover welcoming their last year of school...The girls made this and let me tell you, no left overs!"

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