Antipasto Salad Platter Recipe

• 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

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

olive, salt, red pepper, clove garlic, lemon juice, freshly grnd black pepper, fresh basil, salt, radiatori, red pepper, cubbed green pepper, provolone cheese, garbanzo beans, salami, black olives, salad oil, mushroom, parsley

Taken from cookeatshare.com/recipes/antipasto-salad-platter-65808 (may not work)