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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I take this fresh-tasting, colorful salad to potluck dinners throughout the year, since everyone who tries it loves it. The pasta, garbanzo beans and pepperoni make it a nice hearty dish. Ingredients:
1 package (16 ounces) spiral pasta |
1 can (15 ounces) garbanzo beans or chickpeas, 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 oil |
2/3 cup lemon juice |
Directions:
1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large salad bowl. Stir in the next 12 ingredients.
2. In a small bowl, whisk oil and lemon juice. Pour over salad and toss to coat. Cover and refrigerate 6 hours or overnight. Stir before serving. Yield: 12-16 servings.
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