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

1. 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)