1/3 c. oil
3 Tbsp. vinegar, preferably red wine
1 tsp. each: salt, oregano and basil
4 c. large pasta twists (spirals), cooked and drained
1 (16 oz.) can chickpeas, drained and rinsed
1 c. cherry tomatoes, halved
4 oz. Mozzarella, cut in thin strips (about 1 c.)
2 oz. sliced salami, cut in thin strips (about 1/2 c.)
1/2 c. pitted ripe olives

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.