Quick Antipasto Salad

Name: Quick Antipasto Salad
Ingredients: 2 packages (16 ounces each) spiral pasta; 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained; 2 packages (3-1/2 ounces each) sliced pepperoni, halved; 2 cans (2-1/4 ounces each) sliced ripe olives, drained; 3 cups sliced fresh mushrooms; 2 medium sweet red peppers, chopped; 2 medium green peppers, chopped; 2 cups olive oil; 1-1/2 cups lemon juice; 4 garlic cloves, minced; 1/4 cup minced fresh basil or 4 teaspoons dried basil; 4 teaspoons salt; 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano; 1/2 teaspoon pepper; 1/4 teaspoon cayenne pepper

15 ingredients

2 steps

Ingredients

2 packages (16 ounces each) spiral pasta
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 packages (3-1/2 ounces each) sliced pepperoni, halved
2 cans (2-1/4 ounces each) sliced ripe olives, drained
3 cups sliced fresh mushrooms
2 medium sweet red peppers, chopped
2 medium green peppers, chopped
2 cups olive oil
1-1/2 cups lemon juice
4 garlic cloves, minced
1/4 cup minced fresh basil or 4 teaspoons dried basil
4 teaspoons salt
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Directions

1

Cook pasta according to package directions; rinse in cold water and drain. In a large salad bowl, combine the pasta, beans, pepperoni, olives, mushrooms and peppers.
2

In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat.