Antipasto Salad Platter

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Title: Antipasto Salad Platter
Yield: 8 Servings
Categories: Salads, Appetizers


1/2 c Olive or salad oil
1 ts 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*

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.

From Gemini's MASSIVE MealMaster collection at