Antipasto Salad 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 Dressing: 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Antipasto Salad cont. 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper 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. 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. Tip: The dressing can be made up to a week ahead and refrigerated until salad is ready to assemble. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

	Antipasto Salad Yield: 24 servings. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008