Antipasto salad platter

Yield: 8 servings

Measure Ingredient
½ cup Olive or salad oil
1 teaspoon Salt
⅛ teaspoon Crushed red pepper
1 Clove garlic
1 tablespoon Salt
8 ounces Radiatori or other pasta
½ cup Cubed red pepper
½ cup Cubbed green pepper
¼ pounds Provolone cheese, cubed
20 ounces Can Garbanzo beans, drained
¼ cup Lemon juice
¼ teaspoon Freshly ground black pepper
1 tablespoon Snipped fresh basil*
¼ pounds Salami (slice into quarters)
¼ cup Small pitted black olives
1 tablespoon Salad oil
4 Med mushroom,washed & sliced
2 tablespoons Chopped parsley



* OR 1 teaspoon dried basil leaves NOTE: Make Dressing First....

Make dressing in a jar with a tight fitting lid, combine oil, lemon juice, 1

teaspoon salt, black pepper, red pepper, garlic, and basil; shake until well


Cook pasta: In a large kettle bring 3 quarts water, salt and salad oil to a boil. Add pasta; bring back to boiling; cook uncovered stirring occasionally

with long fork to prevent sticking, just until tender. - about 7 to 8 minutes. Do not over cook. Drain well; do not rinse. Turn into large bowl; add dressing; toss to combine. Cool completely.

To pasta mixture, add green and red peppers, sliced mushrooms, provolone cheese, garbanzo beans, salami, olives, and parsley; toss lightly to combine.

Turn into serving bowl; Refrigerate covered 1 hour.

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