antipasto salad

  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)

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