Antipasto Salad Platter

Title:
Antipasto Salad Platter

Yield:
8 Servings

Categories:
Salads,
Appetizers




Ingredients:




----------------------------------DRESSING----------------------------------


   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*





-----------------------------------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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini