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Old 05-24-2012, 09:10 AM
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Default Antipasto Salad

Antipasto Salad
1 package (16 ounces) rotini pasta
1 can (15 ounces) garbanzo beans, rinsed and drained
1 package (3½ ounces) sliced pepperoni, halved
1 can (2¼ 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
1½ teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup olive or vegetable oil
2/3 cup lemon juice


Cook the pasta according to package directions; drain and rinse with cold water. Place in a large salad bowl. Add the next 12 ingredients; mix well. In a jar with tight-fitting lid, shake oil and lemon juice. Pour over salad and toss. Cover and refrigerate 6 hours or overnight. Stir before serving. Yield: 12 to 16 servings.


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