antipasto salad

Name: antipasto salad
Total time: 1800 s
Yield: 15 servings
Cuisine: American
Ingredients: 1 can garbanzo beans; 1 packages sliced pepperoni; 1 can sliced black olives; 1/2 cup diced sweet red pepper; 1/2 cup diced green peppers; 4 medium fresh mushrooms, sliced; 2 clove garlic, minced; 2 tbsp basil; 2 tsp salt; 1 tsp oregano; 1/2 tsp pepper; 1/4 tsp cayenne pepper; 1 cup olive or vegetable oil; 2/3 cup lemon juice; 16 oz rotini or bowtie pasta; 1 packages cherry tomatoes; 6 oz shredded mozzerela

cweepydbeat @cook_3225924

a lot like the pasta I usually make but I used to use Italian dressing, I like this better. I added cherry tomatoes and mozzerela cheese.

cweepydbeat @cook_3225924

a lot like the pasta I usually make but I used to use Italian dressing, I like this better. I added cherry tomatoes and mozzerela cheese.

Saved

Ingredients

30 mins

15 servings

1 cangarbanzo beans
1 packagessliced pepperoni
1 cansliced black olives
1/2 cupdiced sweet red pepper
1/2 cupdiced green peppers
4 mediumfresh mushrooms, sliced
2 clovegarlic, minced
2 tbspbasil
2 tspsalt
1 tsporegano
1/2 tsppepper
1/4 tspcayenne pepper
1 cupolive or vegetable oil
2/3 cuplemon juice
16 ozrotini or bowtie pasta
1 packagescherry tomatoes
6 ozshredded mozzerela

Saved

Steps

30 mins

1

cook pasta. drain and rinse with cold water
2

put pasta in large bowl. add everything else but oil and lemon juice. mix well
3

in a jar, shake oil and lemon juice
4

pour over salad and toss
5

cover and refrigerate 6 hours or overnight
6

stir before serving