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  • Antipasto Salad Platter

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    Antipasto Salad Platter
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. Olive or possibly salad oil
    • 1 tsp Salt
    • 1/8 tsp Crushed red pepper
    • 1 x Clove garlic
    • 1/4 c. Lemon juice
    • 1/4 tsp Freshly grnd black pepper
    • 1 Tbsp. Snipped fresh basil*
    • 1 Tbsp. Salt
    • 8 ounce Radiatori or possibly other pasta
    • 1/2 c. Cubed red pepper
    • 1/2 c. Cubbed green pepper
    • 1/4 lb Provolone cheese, cubed
    • 20 ounce Can Garbanzo beans, liquid removed
    • 1/4 lb Salami (slice into quarters)
    • 1/4 c. Small pitted black olives
    • 1 Tbsp. Salad oil
    • 4 med mushroom,washed & sliced
    • 2 Tbsp. Minced parsley

    Directions

    1. * Or possibly 1 tsp. dry basil leaves
    2. NOTE: Make Dressing First.... Makedressing in a jar with a tight fitting lid, combine oil, lemon juice, 1 tsp. salt, black pepper, red pepper, garlic, and basil; shake till well combined. Cook pasta: In a large kettle bring 3 qts water, salt and salad oil to a boil. Add in pasta; bring back to boiling; cook uncovered stirring occasionally with long fork to prevent sticking, just till tender. about 7 to 8 min. Don't over cook. Drain well; don't rinse.
    3. Turn into large bowl; add in dressing; toss to combine. Cold completely. To pasta mix, add in green and red peppers, sliced mushrooms, provolone cheese, garbanzo beans, salami, olives, and parsley; toss lightly to combine. Turn into serving bowl; Chill covered 1 hour.

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