Antipasto Salad

Yield: 12-16 servings

ingredients

1 pkg (16 oz) rotini pasta
1 can (15 oz) garbanzo beans, rinsed and drained
1 pkg (3 1/2 oz) sliced pepperoni, halved
1 can (2.25 oz) sliced ripe olives, drained
1/2 cup diced sweet red pepper
1/2 cup diced green pepper
4 med fresh mushrooms, sliced
2 garlic cloves, minced
2 Tb minced fresh basil or 2 tsp dried basil
2 tsp salt
1 1/2 tsp minced fresh oregano or 1/2 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup olive or vegetable oil
2/3 cup lemon juice

directions

Cook pasta according to 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 tight-fitting lid, shake oil and lemon juice. Pour over salad and toss. Cover and refrigerate 6 hours or overnight. Stir before serving.