Antipasto Salad
- 1 (16 oz.) pkg. rotini pasta
- 1 (15 oz.) can garbanzo beans, rinsed and drained
- 1 (3 1/2 oz.) pkg. sliced pepperoni, halved
- 1 (2 1/4 oz.) can sliced ripe olives, drained
- 1/2 c. diced sweet pepper (red)
- 1/2 c. diced green pepper
- 4 medium mushrooms, sliced
- 2 garlic cloves, minced
- 2 tsp. basil
- 2 tsp. salt
- 1/2 tsp. oregano
- 1/2 tsp. pepper
- 1 c. olive oil
- 2/3 c. lemon juice
- Cook the pasta according to package directions. Drain and rinse with cold water. Place in a large salad bowl. Add the next 12 ingredients. Mix well. In a jar with tight fitting lid, shake oil and lemon juice. Pour over salad and toss. Cover and refrigerate 6 hours or overnight. Stir before serving.
rotini pasta, garbanzo beans, pepperoni, olives, sweet pepper, green pepper, mushrooms, garlic, basil, salt, oregano, pepper, olive oil, lemon juice
Taken from www.cookbooks.com/Recipe-Details.aspx?id=21717 (may not work)