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1/3 cup safflower oil
3 tablespoon red wine vinegar
1/2 tsp salt
¼ teaspoon pepper
1 teaspoon oregano
1 teaspoon basil
3 cups pasta spiral, cooked and drained
20 oz chickpeas drained and rinsed
1 cup cherry tomatoes, halved (or cubed tomatoes)
4 oz provolone cheese, cut in thin strips
4 oz extra-lean ham, cut in thin strips
½ cup pitted ripe olives