Name: Antipasto Salad
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

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.
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