Summer pasta salad

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.