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."
- 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
- 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
Reviews for Summer Spiral Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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!"