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