Potluck Antipasto Salad

• 1 package (16 ounces) spiral pasta
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 package (3-1/2 ounces) sliced pepperoni, halved
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 cup diced sweet red pepper
• 1/2 cup diced green pepper
• 4 medium fresh mushrooms, sliced
• 2 garlic cloves, minced
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 2 teaspoons salt
• 1-1/2 teaspoons minced fresh oregano or 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 pasta according to package directions; drain and rinse in cold water. Place in a large salad bowl. Stir in the next 12 ingredients.
2. In a small bowl, whisk oil and lemon juice. Pour over salad and toss to coat. Cover and refrigerate 6 hours or overnight. Stir before serving.

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

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