*  Exported from  MasterCook  *

                        ANTIPASTO SALAD PLATTER

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Appetizers

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----DRESSING-----
    1/2   c            Olive or salad oil
  1       t            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.



                  - - - - - - - - - - - - - - - - - -