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Antipasto Salad
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1 package (16 ounces) spiral pasta
1 can (15 ounces) garbanzo beans, 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 olive or vegetable oil
2/3 cup lemon juice
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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |