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Post by cakegirl62 on Jun 29, 2005 9:42:34 GMT -5
Antipasto Salad
1 16oz. pkg. rotini pasta (or shapped pasta) 1 15oz. can garbanzo beans, rinsed and drained 1 3-1/2oz. pkg. sliced pepperoni, halved 1 2-1/4oz. can sliced ripe olives, drained 1/2 cup diced sweet red pepper 1/2 cup diced green pepper 4 medium fresh mushrooms, sliced 2 garlic cloves, minced 2 tsps. dried basil (or 2 T fresh) 2 tsps. salt 1/2 tsp. dried oregano 1/2 tsp. pepper 1/8 - 1/4 tsp. cayenne pepper 1 cup olive oil, or oil of choice 2/3 cup lemon juice
Cook the pasta according to package directions; drain, rinse with cold water, and drain again. Place in a large salad bowl. Add the next 12 ingredients; mix well to distribute evenly. In a jar with a tight-fitting lid, shake the oil and lemon juice. Pour over salad and toss to coat. Cover and refrigerate 6 hours, or overnight. Stir before serving. Use a slotted spoon to serve. [Add small cubes of cheese, if you wish, or hard-cooked eggs. Sliced radishes are a nice addition, too.] Makes 12 - 16 servings.
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Post by slush on Jun 30, 2005 14:49:45 GMT -5
Sounds yummy Lori! I LOVE pasta salads.. Is it black or green olives? Have you tried this and any recommendation for the type of cheese?
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Post by cakegirl62 on Jul 1, 2005 13:17:16 GMT -5
Ripe olives are black (make sure you get the pitted kind) BUT I love green olives too... so I use some of both.
Cheese?? Well thats a personal preference... I use a cobly/jack chunk cheese from SAM's club... it looks pretty in the salad.
I hope you like it.
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