Antipasto Salad Platter
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INGREDIENTS DRESSING (MAKE FIRST)
½ cup olive or salad oil
1 teaspoon salt
1/8 teaspoon crushed red pepper
1 clove garlic, chopped fine
¼ cup lemon juice
¼ teaspoon freshly ground black pepper
1 tablespoon snipped fresh basil or 1 teaspoon dried basil leavesSALAD
1 tablespoon salt
8 ounces Radiatori or other pasta
½ cup cubed red pepper
½ cup cubed green pepper
¼ pound Provolone cheese, cubed
20-ounce can Garbanzo beans, drained
¼ pound salami, slice into quarters
¼ cup small pitted black olives
1 tablespoon salad oil
4 medium mushrooms, washed and sliced
2 tablespoons chopped parsleyDRESSING - Combine oil, lemon juice, 1 teaspoon salt, black pepper, red pepper, garlic and basil; shake in a jar with a tight fitting lid, until well combined. Set aside.
COOK PASTA - In a large kettle bring 3 quarts of water, salt and salad oil to a boil. Add pasta; bring back to boiling; cook uncovered , stirring occasionally with a long fork to prevent sticking, just until tender – about 7 to 8 minutes. DO NOT OVERCOOK. 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.