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Antipasto Salad


1 package (16 ounces) rotini pasta
1 package (3.5 ounces) sliced pepperoni
1 can (2 ¼ ounces) sliced black olives
½ cup chopped bell pepper
½ cup chopped red onion
1 can (15 ounces) chickpeas, drained
1 can (4.5 ounces) whole mushrooms, drained
3-4 garlic cloves, minced
2 teaspoons dried basil
½ teaspoon dried oregano
1 cup olive oil
2/3 cup lemon juice
Salt and pepper to taste
directions
Cook the pasta according to package directions. Rinse under cold water and set aside. In a large bowl, combine the pasta, pepperoni, black olives, bell pepper, red onion, chickpeas, and mushrooms. In a small bowl combine the oil, lemon juice, oregano, basil, garlic, salt and pepper to taste. Stir well to combine. Pour the dressing over the pasta mixture and toss to coat. Cover and refrigerate until ready to serve.

suggestions
Serve with a warm loaf of French or Italian bread for a cool summer meal.