Potluck Antipasto Salad

Name: Potluck Antipasto Salad
Prep time: 15 min
Cook time: 15 min
Yield: 16 servings
Ingredients: 2 tablespoons minced fresh basil or 2 teaspoons dried basil; 1/2 cup diced green pepper; 1/2 cup diced sweet red pepper; 1/4 teaspoon cayenne pepper; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 2 garlic cloves, minced; 2/3 cup lemon juice; 4 medium fresh mushrooms, sliced; 1 cup olive oil; 1 can (2-1/4 ounces) sliced ripe olives, drained; 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano; 1/2 teaspoon pepper; 1 package (3-1/2 ounces) sliced pepperoni, halved; 2 teaspoons salt; 1 package (16 ounces) spiral pasta

Prep: 15 min

Ready: 15 min

Servings: 16 servings

Calories: 197.31

Ingredients

1 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 1/4 teaspoon cayenne pepper
3 2 tablespoons minced fresh basil or 2 teaspoons dried basil
4 4 medium fresh mushrooms, sliced
5 2 garlic cloves, minced
6 1/2 cup diced green pepper
7 2/3 cup lemon juice
8 1 cup olive oil
9 1 can (2-1/4 ounces) sliced ripe olives, drained
10 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
11 1/2 teaspoon pepper
12 1 package (3-1/2 ounces) sliced pepperoni, halved
13 1/2 cup diced sweet red pepper
14 2 teaspoons salt
15 1 package (16 ounces) spiral pasta

Directions

1
Cook pasta according to package directions; drain and rinse in cold water.
2
Place in a large salad bowl. Stir in the next 12 ingredients.
3
In a small bowl, whisk oil and lemon juice.
4
Pour over salad and toss to coat. Cover and refrigerate 6 hours or overnight. Stir before serving.

Nutrition per serving

197.31 Calories

26.88g Carbs

6.66g Protein

7.23g Fat

Allergens

milk egg fish wheat soy peanuts

Potluck Antipasto Salad

Directions

Nutrition per serving

Tags

Allergens