Cook the rotini pasta according to package directions.

Drain the pasta and rinse with cold water to stop the cooking process.

Place the cooked pasta in a large salad bowl.

Add the rinsed and drained garbanzo beans to the bowl.

Halve the sliced pepperoni and add them to the bowl.

Add the drained sliced ripe olives to the bowl.

Add the diced sweet red pepper to the bowl.

Add the diced green pepper to the bowl.

Add the sliced mushrooms to the bowl.

Add the minced garlic cloves to the bowl.

Add the basil, salt, oregano, and pepper to the bowl.

Mix all the ingredients in the bowl well.

In a jar with a tight-fitting lid, combine olive oil and lemon juice.

Shake the jar vigorously to emulsify the oil and lemon juice.

Pour the dressing over the salad and toss to coat evenly.

Cover the salad bowl and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld.

Stir the salad before serving to redistribute the dressing and ingredients.