Antipasto salad platter Recipe

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Antipasto salad platter

Artist:	_	Yield:	8
Categories:	Appetizers, Italian, Salads, Western European	Rating:	0
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Ingredients:

		DRESSING
1/2	cup	Olive or salad oil
1	tsp	Salt
1/8	tsp	Crushed red pepper
1		Clove garlic
1/4	cup	Lemon juice
1/4	tsp	Freshly ground black pepper
1	tbsp	Snipped fresh basil*
		SALAD
1	tbsp	Salt
8	oz	Radiatori or other pasta
1/2	cup	Cubed red pepper
1/2	cup	Cubbed green pepper
1/4	lbs	Provolone cheese, cubed
20	oz	Can Garbanzo beans, drained
1/4	lbs	Salami (slice into quarters)
1/4	cup	Small pitted black olives
1	tbsp	Salad oil
4		Med mushroom, washed & sliced
2	tbsp	Chopped parsley

Procedures:

1	* or 1 teaspoon dried basil leaves note: make dressing first....
2	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.
3	Cook pasta: in a large kettle bring 3 quarts water, salt and salad oil to a boil.
4	Add pasta; bring back to boiling; cook uncovered stirring occasionally with long fork to prevent sticking, just until tender.
5	~ about 7 to 8 minutes.
6	Do not over cook.
7	Drain well; do not rinse.
8	Turn into large bowl; add dressing; toss to combine.
9	Cool completely.
10	To pasta mixture, add green and red peppers, sliced mushrooms, provolone cheese, garbanzo beans, salami, olives, and parsley; toss lightly to combine.
11	Turn into serving bowl; refrigerate covered 1 hour