Antipasto Salad16 oz. package rotini pasta 15 oz. can garbanzo beans, rinsed and drained 3 1/2 oz. package sliced pepperoni, halved 2 1/4 oz. can sliced ripe olives, drained 1/2 cup diced sweet pepper 1/2 cup diced green pepper 4 medium fresh mushrooms, sliced 1 garlic cloves, minced 2 T. fresh basil, minced or 2 tsp. basil, dried 2 tsp. salt 1/2 tsp. pepper 1/4 tsp. cayenne pepper 1 cup olive or vegetable oil 2/3 cup lemon juice Cook pasta according to package directions; drain and rinse with cold water. Place in large salad bowl and add the next 12 ingredients. Mix well. In a jar with a tight-fitting lid combine oil and lemon juice. Shake to combine and pour over salt and toss. Refrigerate overnight. |
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