* 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. - - - - - - - - - - - - - - - - - -