Yield: 8 servings
|½ cup||Olive or salad oil|
|⅛ teaspoon||Crushed red pepper|
|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.