Antipasto Salad

• 1 (16 ounce) package rotini pasta
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 (3 1/2 ounce) package sliced pepperoni, halved
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 1/2 cup diced sweet red pepper
• 1/2 cup diced green pepper
• 4 medium fresh mushrooms, sliced
• 2 cloves garlic, minced
• 2 teaspoons dried basil
• 2 teaspoons salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup olive oil
• 2/3 cup lemon juice

1. Cook the pasta according to package directions; drain and rinse with cold water.
2. Place in a large salad bowl.
3. Add the next 12 ingredients; mix well.
4. In a jar with tight-fitting lid, shake oil and lemon juice.
5. Pour over salad and toss.
6. Cover and refrigerate 6 hours or overnight.
7. Stir before serving.

rotini pasta, garbanzo beans, pepperoni, olives, sweet red pepper, green pepper, fresh mushrooms, garlic, basil, salt, oregano, pepper, cayenne pepper, olive oil, lemon juice

Taken from www.food.com/recipe/antipasto-salad-32664 (may not work)