Antipasto salad platter
8 servings
Ingredients
| Quantity | 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 |
Directions
DRESSING
SALAD
* 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
combined.
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.