Antipasto Salad - cooking recipe

Ingredients

1 (16 ounce) package rotini pasta
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (3 1/2 ounce) package sliced pepperoni, halved
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 cup diced sweet red pepper
1/2 cup diced green pepper
4 medium fresh mushrooms, sliced
2 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup olive oil
2/3 cup 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.