• The Singing Baker

Quick Antipasto Salad

Updated: 16 hours ago











Salad:

2 pkgs (16 oz each) Spiral Pasta

2 cans (15 oz each) Garbanzo Beans, rinsed & drained

2 pkgs (3 1/2 oz each) Sliced Pepperoni, halved

2 cans (2.25 oz each) Sliced Ripe Olives, drained

3 cups Sliced Fresh Mushrooms

2 Medium Sweet Red Peppers, chopped & roasted

2 Medium Green Peppers, chopped & roasted

Dressing:

2 cups Olive Oil

1 1/2 cups Lemon Juice

4 Garlic Cloves, minced

1/4 cup Fresh Basil

4 tsp Salt

1 TBSP Fresh Oregano

1/2 tsp Black Pepper

1/4 tsp 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.



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