Potluck Antipasto Salad
Recipe information
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Cooking:
15 min.
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Servings per container:
1
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Source:
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Ingredients for - Potluck Antipasto Salad

1. 1 package (16 ounces) spiral pasta -
2. 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained -
3. 1 package (3-1/2 ounces) sliced pepperoni, halved -
4. 1 can (2-1/4 ounces) sliced ripe olives, drained -
5. 1/2 cup diced sweet red pepper -
6. 1/2 cup diced green pepper -
7. 4 medium fresh mushrooms, sliced -
8. 2 garlic cloves, minced -
9. 2 tablespoons minced fresh basil or 2 teaspoons dried basil -
10. 2 teaspoons salt -
11. 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano -
12. 1/2 teaspoon pepper -
13. 1/4 teaspoon cayenne pepper -
14. 1 cup olive oil -
15. 2/3 cup lemon juice -

How to cook deliciously - Potluck Antipasto Salad

1. Stage

Cook pasta according to package directions; drain and rinse in cold water. Place in a large salad bowl. Stir in the next 12 ingredients.

2. Stage

In a small bowl, whisk oil and lemon juice. Pour over salad and toss to coat. Cover and refrigerate 6 hours or overnight. Stir before serving.

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