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antipasto salad
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Chef :
cweepydbeatantipasto salad
a lot like the pasta I usually make but I used to use Italian dressing, I like this better. I added cherry tomatoes and mozzerela cheese.
Ingredient
Food ration :
15 servingsCooking time :
30 mins
1 can
garbanzo beans
1 packages
sliced pepperoni
1 can
sliced black olives
1/2 cup
diced sweet red pepper
1/2 cup
diced green peppers
4 medium
fresh mushrooms, sliced
2 clove
garlic, minced
2 tbsp
basil
2 tsp
salt
1 tsp
oregano
1/2 tsp
pepper
1/4 tsp
cayenne pepper
1 cup
olive or vegetable oil
2/3 cup
lemon juice
16 oz
rotini or bowtie pasta
1 packages
cherry tomatoes
6 oz
shredded mozzerela
Cooking instructions
* Step 1
cook pasta. drain and rinse with cold water
* Step 2
put pasta in large bowl. add everything else but oil and lemon juice. mix well
* Step 3
in a jar, shake oil and lemon juice
* Step 4
pour over salad and toss
* Step 5
cover and refrigerate 6 hours or overnight
* Step 6
stir before serving
Note: if there is a photo you can click to enlarge it
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