*  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  cup           Olive or salad oil
   1      teaspoon      Salt
     1/8  teaspoon      Crushed red pepper
   1                    Clove garlic
     1/4  cup           Lemon juice
     1/4  teaspoon      Freshly ground black pepper
   1      tablespoon    Snipped fresh basil*
                        -----SALAD-----
   1      tablespoon    Salt
   8      ounces        Radiatori or other pasta
     1/2  cup           Cubed red pepper
     1/2  cup           Cubbed green pepper
     1/4  pound         Provolone cheese -- cubed
  20      ounces        Can Garbanzo beans -- drained
     1/4  pound         Salami (slice into quarters)
     1/4  cup           Small pitted black olives
   1      tablespoon    Salad oil
   4                    Med mushroom -- washed & sliced
   2      tablespoons   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.

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