Antipasto Pasta Salad

Description: I make this the night before I want to serve it and refrigerate. The seasonings get to mix/mingle that way. Makes for a more robust flavor.

Ingredients:

• 1 (16 ounce) package rotini pasta
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 (3 1/2 ounce) package sliced pepperoni, halved
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 1/2 cup diced sweet red pepper
• 1/2 cup diced green pepper
• 4 medium fresh mushrooms, sliced
• 2 cloves garlic, minced
• 2 teaspoons dried basil
• 2 teaspoons salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup olive oil
• 2/3 cup lemon juice

Steps:

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