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Antipasto Salad Recipe

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I take this fresh-tasting, colorful salad to potluck dinners throughout the year, since everyone who tries it loves it. The pasta, garbanzo beans and pepperoni make it a nice hearty dish. -Agnes Bulkley, Hicksville, New York

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12-16 Servings
Prep: 15 min. + chilling

Ingredients

1 package (16 ounces) spiral pasta
1 can (15 ounces) garbanzo beans or chickpeas, 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 diced sweet red pepper
1/2 cup diced green pepper
4 medium fresh mushrooms, sliced
2 garlic cloves, minced
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 teaspoons salt
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup Crisco® Extra Virgin Olive Oil
2/3 cup lemon juice

Directions

Cook pasta according to package directions; drain and rinse in 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 hour or overnight. Stir before serving. Yield: 12-16 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 290 calories, 18 g fat (3 g saturated fat), 5 mg cholesterol, 481 mg sodium, 27 g carbohydrate, 2 g fiber, 6 g protein.

Antipasto Salad published in Taste of Home April/May 1996, p39

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