Recipe: Antipasto Salad (make ahead, serves 24)

ANTIPASTO SALAD

2 packages (16-ounces each) spiral pasta
FOR THE DRESSING:
2 cups olive oil or vegetable oil
1 1/3 cups lemon juice
4 garlic cloves, minced
1/4 cup minced fresh basil (or 4 teaspoons dried basil)
4 teaspoons salt
1 tablespoon minced fresh oregano (or 1 teaspoon dried oregano)
1/2 teaspoon black pepper
1/4 teaspoon cayenne
FOR THE SALAD:
2 cans (15 ounces each) garbanzo beans, rinsed and drained
2 packages (3 1/2 ounces each) sliced pepperoni, halved
2 cans (2 1/4 ounces each) sliced ripe olives, drained
3 cups sliced fresh mushrooms
2 medium red bell peppers, chopped
2 medium green bell peppers, chopped

Cook pasta according to package directions; rinse in cold water and drain.

MEANWHILE, TO PREPARE THE DRESSING:
In a 1-quart jar with a tight-fitting lid, combine oil, lemon juice, garlic, basil, salt, oregano, black pepper and cayenne; shake well.

TO PREPARE THE SALAD:
In a large salad bowl, combine pasta, beans, pepperoni, olives, mushrooms and peppers. Pour dressing over pasta mixture; toss to coat.

Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat again.

Makes 24 servings
Source: Down The Aisle Country-Style by Reiman Publications