Ingredients
2 packages (16 ounces each) spiral pasta2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained2 packages (3-1/2 ounces each) sliced pepperoni, halved2 cans (2-1/4 ounces each) sliced ripe olives, drained3 cups sliced fresh mushrooms2 medium sweet red peppers, chopped2 medium green peppers, choppedDressing:2 cups olive oil1-1/2 cups lemon juice4 garlic cloves, minced1/4 cup minced fresh basil or 4 teaspoons dried basil4 teaspoons salt1 tablespoon minced fresh oregano or 1 teaspoon dried oregano1/2 teaspoon pepper1/4 teaspoon cayenne pepper
Preparation
Cook pasta according to package directions; rinse in cold water and drain. In a large salad bowl, combine the pasta, beans, pepperoni, olives, mushrooms and peppers.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat.
