Antipasto Salad Platter

* Exported from MasterCook *

ANTIPASTO SALAD PLATTER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DRESSING-----
1/2 c Olive or salad oil
1 t Salt
1/8 ts Crushed red pepper
1 Clove garlic
1/4 c Lemon juice
1/4 ts Freshly ground black pepper
1 tb Snipped fresh basil*
-----SALAD-----
1 tb Salt
8 oz Radiatori or other pasta
1/2 c Cubed red pepper
1/2 c Cubbed green pepper
1/4 lb Provolone cheese, cubed
20 oz Can Garbanzo beans, drained
1/4 lb Salami (slice into quarters)
1/4 c Small pitted black olives
1 tb Salad oil
4 Med mushroom,washed & sliced
2 tb 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
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.



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