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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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I always told my sister, Karen, I'd marry a cowboy...and I did! Patrick and I had a festive farm-style wedding. My mother prepared all the side dishes, including this tongue-tingling salad. Ingredients:
2 packages (16 ounces each) spiral pasta |
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained |
2 packages (3-1/2 ounces each) sliced pepperoni, halved |
2 cans (2-1/4 ounces each) sliced ripe olives, drained |
3 cups sliced fresh mushrooms |
2 medium sweet red peppers, chopped |
2 medium green peppers, chopped |
dressing: |
2 cups olive oil |
1-1/2 cups lemon juice |
4 garlic cloves, minced |
1/4 cup minced fresh basil or 4 teaspoons dried basil |
4 teaspoons salt |
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano |
1/2 teaspoon pepper |
1/4 teaspoon cayenne pepper |
Directions:
1. 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.
2. 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. Yield: 24 servings.
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