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Antipasto Salad Recipe

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This recipe for Antipasto Salad, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Duke
Added: Saturday, February 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (16-oz.) rotini pasta
1 can (15-oz.) garbanzo beans, rinsed and drained
1 pkg. (3 1/2 oz.) sliced pepperoni, halved
1 can (2 1/4 oz) slice ripe olives, drained
1/2 c. diced green peppers
4 medium fresh mushrooms, sliced
2 garlic cloves, minced
2 tsp. dried oregano
2 tsp. dried basil
1/2 tsp tsp pepper
1/4 tsp. cayenne pepper
1 c. olive oil
2/3 c. lemon juice

Directions:
Directions:
Cook pasta according to pkg. directions; drain and rinse with cold water. Place in a large salad bowl. Add the next 12 ingredients; mix well. In a jar with a tight fitting lid, shake oil and lemon juice. Pour over salad and toss. Cover and refrigerate 6 hours or overnight. Stir before serving.

Number Of Servings:
Number Of Servings:
12-16

 

 

 

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