Antipasto Salad - cooking recipe

Ingredients

1 (16 oz.) pkg. rotini pasta
1 (15 oz.) can garbanzo beans, rinsed and drained
1 (3 1/2 oz.) pkg. sliced pepperoni, halved
1 (2 1/4 oz.) can sliced ripe olives, drained
1/2 c. diced sweet pepper (red)
1/2 c. diced green pepper
4 medium mushrooms, sliced
2 garlic cloves, minced
2 tsp. basil
2 tsp. salt
1/2 tsp. oregano
1/2 tsp. pepper
1 c. olive oil
2/3 c. lemon juice

Preparation

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