Antipasto Salad
1 package (16 ounces) rotini pasta
1 can (15 ounces) garbanzo beans, 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 chopped green pepper
1/2 cup chopped sweet red pepper
4 medium fresh mushrooms, sliced
2 garlic cloves, minced
2 tablespoons minced fresh basil
or 2 teaspoons dried basil
1 1/2 teaspoons minced fresh oregano
or 1/2 teaspoon dried oregano
2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup olive or vegetable oil
2/3 cup lemon juice
Cook pasta according to package directions; rise in cold water and drain. Place in a large bowl; add the next 12 ingredients; mix well. In a jar with tight-fitting lid, combine oil and lemon juice; shake well. Pour over salad; toss to coat. Cover and refrigerate for 6 hours or overnight. Toss before serving.
Yield: 12 to 16 servings
