Antipasto Salad Platter
Ingredients
- 1/2 cup olive or salad oil
- 1 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 1 clove garlic
- 1/4 cup lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon snipped fresh basil*
- 1 tablespoon salt
- 8 oz radiatori or other pasta
- 1/2 cup cubed red pepper
- 1/2 cup cubbed green pepper
- 1/4 lb provolone cheese, cubed
- 20 oz can garbanzo beans, drained
- 1/4 lb salami (slice into quarters)
- 1/4 cup small pitted black olives
- 1 tablespoon salad oil
- 4 med mushroom,washed & sliced
- 2 tablespoon chopped parsley
Preparation method
- 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 bow
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.
