Antipasto Salad - cooking recipe

Ingredients

12 oz. pkg. rotini pasta, cooked, drained and rinsed with cold water
1 (15 oz.) can garbanzo beans, drained
1 (6 oz.) can black olives, drained and sliced
1 (4 oz.) pkg. sliced pepperoni, halved
1/2 c. red pepper, diced
1/2 c. green pepper, diced
1/2 to 1 c. Parmesan cheese
5 medium fresh mushrooms, sliced
2 garlic cloves, minced
2 Tbsp. fresh basil, minced or 2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1 tsp. salt (more if needed)
1/2 tsp. pepper
1 c. olive oil
1/2 c. lemon juice

Preparation

Place pasta in
large bowl. Add remaining ingredients. Toss lightly. Cover and refrigerate overnight. Stir before serving. Serves 12 to 15 happy guests.