Recipe Detail Antipasto Salad Platter

Antipasto Salad Platter

DRESSING 1/2 c Olive or salad oil 1 t Salt
1/8 t Crushed red pepper 1 Clove garlic 1/4 c Lemon juice
1/4 t Freshly ground black pepper
1 T Snipped fresh basil* -SALAD- 1 T 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 T Salad oil 4 Med mushroom,washed & sliced 2 T 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.


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