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Summer Spiral Salad

 Summer Spiral Salad
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."
8 ServingsPrep: 15 min. + chilling

Ingredients

  • 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

Directions

  • 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.
Nutritional Facts: One serving (1 cup) equals 269 calories, 10 g fat (2 g saturated fat), 13 mg cholesterol, 801 mg sodium, 34 g carbohydrate, 4 g fiber,

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Summer Spiral Salad (continued)

Nutritional Facts: 11 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 lean meat.