Antipasto Pasta Salad

Submitted by ratherbeswimmin

"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."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 12-14

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

directions

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.

Reviews

[MizzNezz]

I made this as a side so didn't use the pasta or the pepperoni. I made it in the morning and we had it for dinner. The assortment of spices gives this a very nice flavor. The basil stands out. We really loved the garbanzo beans. I'm making this again with the pasta and pepperoni, to serve as a luncheon to some friends next week. Thanks for a delicious recipe, Nurse Di!

 

[jerri822]

I made this to take to a cook-out yesterday. What a hit. The salad is full of herbs and spices and that is what makes it taste so good. I made this the night before, put in the frig overnight and we were ready to go. Thanks Nurse Di.

 

[Fandoos]

This is sooooooo good. Thank u for a wonderful recipe. I left the pepperoni out, and served it w/soup. Me and my hubbie both luved it. I did leave it to mariante for 24hrs, which might hv been too long. I think when I was making it (and eating it) it tasted better. 24hrs. later it had lost a lot of moisture. I think 2-3hrs marination should be sufficient next time I make it-which will be very soon! Great recipe, and sooooo easy!

 

[Gail Blue Eyes]

Wonderful salad Nurse Di. I made this the night before and served it for our weekend lunch. I followed your recipe exactly and would not change a thing. The dressing is very well seasoned and the herbs and spices blended very well together. Very filling and delicious. Thanks.

 

[laura81601]

I just made this and it was amazing! Some tweaks I used were subbing hard salami for pepperoni, adding marinated artichoke hearts instead of mushrooms, used a can of drained med olives and left them whole, small diced 4oz of smokey provolone, shredded 1/4 C parmesan cheese and diced a handful of julienned sun dried tomatoes. I didn't use any beans. I used 1/3 C fresh lemon juice with 1/2 C vegetable oil for a lighter dressing. I was trying to mock the $9/lb Safeway antipasto salad. I spent about $12 for 3 lbs.