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Antipasto Salad

Original recipe from Rosie's Recipes
kept byrphen
recipe by

1 package (16 oz) rotini pasta
1 can (15 oz) garnanzo beans, rinsed and drained
1 package (3-1/2 oz) sliced pepperoni, halved
1 can (2-1/4 oz) sliced ripe olives
1/2 cup diced sweet red pepper
1/2 cup diced green pepper
4 medium fresh mushrooms, sliced
2 cloves garlic, minced
2 tablespoons minced fresh basil, or 2 teaspoons dried
2 teaspoons salt
1-1/2 teaspoons minced fresh oregano, or 1/2 teaspoon dried
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup olive 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.

makes 12 to 16 servings



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