| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Tasteofhome |
12 |
servings |
INGREDIENTS
| 1 |
pk |
16 ounces rotini pasta |
| 1 |
cn |
15 ounces garbanzo beans; rinsed and drained |
| 1 |
pk |
2 1/4 ounces sliced pepperoni; halved |
| 1 |
cn |
2 1/4 ounces sliced ripe olives; drained |
| 1/2 |
c |
Sweet red pepper; diced |
| 1/2 |
c |
Green pepper; diced |
| 4 |
md |
Fresh mushrooms; sliced |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Fresh basil; minced |
| 2 |
ts |
Salt |
| 1 1/2 |
ts |
Fresh oregano; minced |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
c |
Olive oil |
| 2/3 |
c |
Lemon juice |
INSTRUCTIONS
Cook the pasta according to the package directions; drain and rinse
with cold water. Place in a large salad bowl. Add the next 12
ingredients; mix well. In a jar with a tightfitting lid shake oil and
lemon juice. Pour over salad and toss. Cover and refrigerate 6 hours
or overnight. Stir before serving.
Converted by MM_Buster v2.0l.
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