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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 14 |
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I make this the night before I want to serve it and refrigerate. The seasonings get to mix/mingle that way. Makes for a more robust flavor. Ingredients:
1 (16 ounce) package rotini pasta |
1 (15 ounce) can garbanzo beans, rinsed and drained |
1 (3 1/2 ounce) package sliced pepperoni, halved |
1 (2 1/4 ounce) can sliced ripe olives, drained |
1/2 cup diced sweet red pepper |
1/2 cup diced green pepper |
4 medium fresh mushrooms, sliced |
2 cloves garlic, minced |
2 teaspoons dried basil |
2 teaspoons salt |
1/2 teaspoon dried oregano |
1/2 teaspoon pepper |
1/4 teaspoon cayenne pepper |
1 cup olive oil |
2/3 cup lemon juice |
Directions:
1. Cook the pasta according to package directions; drain and rinse with cold water.
2. Place in a large salad bowl.
3. Add the next 12 ingredients; mix well.
4. In a jar with tight-fitting lid, shake oil and lemon juice.
5. Pour over salad and toss.
6. Cover and refrigerate 6 hours or overnight.
7. Stir before serving.
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