Ingredients
| 1 pkg. (1 lb.) | rotini pasta | | 1 can (15 oz.) | garbanzo beans, rinsed and drained | | 1 pkg. (2-1/4 oz.) | sliced pepperoni, halved | | 1 can (2-1/4 oz.) | sliced ripe olives, drained | | 1/2 cup | sweet red pepper, diced | | 1/2 cup | green pepper, diced | | 4 | md. fresh mushrooms, sliced | | 2 cloves | garlic, minced | | 2 tbsp. | fresh basil, minced | | 2 tsp. | salt | | 1-1/2 tsp. | fresh oregano, minced | | 1/2 tsp. | pepper | | 1/4 tsp. | cayenne pepper | | 1 cup | olive oil | | 2/3 cup | lemon juice |
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Instructions
Cook the pasta according to the 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 a tight-fitting lid shake oil and lemon juice. Pour over salad and toss. Cover and refrigerate 6 hours or overnight. Stir before serving.
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