Quick Antipasto Salad

• 2 packages (16 ounces each) spiral pasta
• 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
• 2 packages (3-1/2 ounces each) sliced pepperoni, halved
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 3 cups sliced fresh mushrooms
• 2 medium sweet red peppers, chopped
• 2 medium green peppers, chopped
• 2 cups olive oil
• 1-1/2 cups lemon juice
• 4 garlic cloves, minced
• 1/4 cup minced fresh basil or 4 teaspoons dried basil
• 4 teaspoons salt
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper

1. Cook pasta according to package directions; rinse in cold water and drain. In a large salad bowl, combine the pasta, beans, pepperoni, olives, mushrooms and peppers.
2. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat.

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

Taken from www.tasteofhome.com/recipes/quick-antipasto-salad/ (may not work)