var sid = 454; var aid = 3;

Antipasto Salad

16 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.

Recipes: Back to Main Dishes | Back to Main Menu

Herald Journal
Stories | Columns | Obituaries | Classifieds
Guides | Sitemap | Search | Home Page