Antipasto Salad Platter

• 1/2 cup olive
• salad oil
• 1 tsp. salt
• 1/8 tsp. crushed red pepper
• 1 clove garlic
• 1/4 cup lemon juice
• 1/4 tsp. black pepper, freshly ground
• 1 tbsp. snipped fresh basil
• 1 tbsp. salt
• 8 oz. radiatori
• other pasta
• 1/2 cup cubed red pepper
• 1/2 cup cubed green pepper
• 1/4 lb. provolone cheese, cubed
• 1 can (1-1/4 lb.) garbanzo beans, drained
• 1/4 lb. salami, sliced into quarters
• 1/4 cup sm. pitted black olives
• 1 tbsp. salad oil
• 4 md. mushrooms, washed and sliced
• 2 tbsp. chopped parsley
• 1 tsp. dried basil leaves

1. Make dressing first.
2. In a jar with a tight fitting lid, combine oil, lemon juice, 1 tsp.
3. salt, black pepper, red pepper, garlic and basil; shake until well combined.
4. In a large kettle, bring 3 quarts water, salt and salad oil to a boil.
5. Add pasta; bring back to boiling.
6. Cook uncovered, stirring occasionally with long fork to prevent sticking, just until tender (approximately 7 to 8 minutes).
7. Do not overcook.
8. Drain well; do not rinse.
9. Turn into large bowl; add dressing, and toss to combine.
10. Cool completely.
11. To pasta mixture add green and red peppers, sliced mushrooms, provolone cheese, garbanzo beans, salami, olives, and parsley; toss lightly to combine.
12. Turn into serving bowl; refrigerate, covered, for 1 hour.

olive, salad oil, salt, red pepper, clove garlic, lemon juice, black pepper, fresh basil, salt, radiatori, other pasta, red pepper, green pepper, provolone cheese, garbanzo beans, salami, black olives, salad oil, mushrooms, parsley, basil

Taken from www.foodgeeks.com/recipes/3807 (may not work)