Antipasto Salad Platter

• 1/2 cup olive oil, extra-virgin
• 1 teaspoon salt
• 18 teaspoon red pepper flakes
• 1 clove garlic
• 1/4 cup lemon juice
• 1/4 teaspoon black pepper freshly ground
• 1 tablespoon basil snipped fresh *
• 1 tablespoon salt
• 8 ounces pasta radiatori or other pasta
• 1/2 cup sweet red bell peppers cubed
• 1/2 cup green bell peppers cubed
• 1/4 pound provolone cheese cubed
• 20 ounces chickpeas (garbanzo beans) canned, drained
• 1/4 pound salami slice into quarters
• 1/4 cup black olives small pitted
• 1 tablespoon vegetable oil
• 4 medium mushrooms washed and sliced
• 2 tablespoons italian parsley chopped

1. NOTE: Make Dressing First.
2. 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.
3. Cook pasta: In a large kettle bring 3 quarts water, salt and salad oil to a boil.
4. Add pasta; bring back to boiling; cook uncovered stirring occasionally with long fork to prevent sticking, just until tender, about 7 to 8 minutes.
5. Do not over cook.
6. Drain well; do not rinse.
7. Turn into large bowl; add dressing; toss to combine.
8. Cool completely.
9. To pasta mixture, add green and red peppers, sliced mushrooms, provolone cheese, garbanzo beans, salami, olives, and parsley; toss lightly to combine.
10. Turn into serving bowl; Refrigerate covered 1 hour.

olive oil, salt, red pepper, clove garlic, lemon juice, black pepper, basil, salt, pasta radiatori, sweet red bell peppers, green bell peppers, provolone cheese, chickpeas, quarters, black olives, vegetable oil, mushrooms washed, italian parsley

Taken from recipeland.com/recipe/v/antipasto-salad-platter-3636 (may not work)