antipasto salad

• 1 can garbanzo beans
• 1 packages sliced pepperoni
• 1 can sliced black olives
• 1/2 cup diced sweet red pepper
• 1/2 cup diced green peppers
• 4 medium fresh mushrooms, sliced
• 2 clove garlic, minced
• 2 tbsp basil
• 2 tsp salt
• 1 tsp oregano
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1 cup olive or vegetable oil
• 2/3 cup lemon juice
• 16 oz rotini or bowtie pasta
• 1 packages cherry tomatoes
• 6 oz shredded mozzerela

1. cook pasta.
2. drain and rinse with cold water
3. put pasta in large bowl.
4. add everything else but oil and lemon juice.
5. mix well
6. in a jar, shake oil and lemon juice
7. pour over salad and toss
8. cover and refrigerate 6 hours or overnight
9. stir before serving

garbanzo beans, pepperoni, black olives, sweet red pepper, green peppers, fresh mushrooms, clove garlic, basil, salt, oregano, pepper, cayenne pepper, olive, lemon juice, rotini, cherry tomatoes, mozzerela

Taken from cookpad.com/us/recipes/332132-antipasto-salad (may not work)