Quick Antipasto 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
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.