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Antipasto salad platter
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| Artist: |
_ |
| Categories: |
Appetizers, Italian, Salads, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | DRESSING | | 1/2
| cup | Olive or salad oil | | 1
| tsp | Salt | | 1/8
| tsp | Crushed red pepper | | 1
| | Clove garlic | | 1/4
| cup | Lemon juice | | 1/4
| tsp | Freshly ground black pepper | | 1
| tbsp | Snipped fresh basil* | | | SALAD | | 1
| tbsp | Salt | | 8
| oz | Radiatori or other pasta | | 1/2
| cup | Cubed red pepper | | 1/2
| cup | Cubbed green pepper | | 1/4
| lbs | Provolone cheese, cubed | | 20
| oz | Can Garbanzo beans, drained | | 1/4
| lbs | Salami (slice into quarters) | | 1/4
| cup | Small pitted black olives | | 1
| tbsp | Salad oil | | 4
| | Med mushroom, washed & sliced | | 2
| tbsp | Chopped parsley |
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Procedures:
| 1 | * or 1 teaspoon dried basil leaves 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. | | 5 | ~ about 7 to 8 minutes. | | 6 | Do not over cook. | | 7 | Drain well; do not rinse. | | 8 | Turn into large bowl; add dressing; toss to combine. | | 9 | Cool completely. | | 10 | To pasta mixture, add green and red peppers, sliced mushrooms, provolone cheese, garbanzo beans, salami, olives, and parsley; toss lightly to combine. | | 11 | Turn into serving bowl; refrigerate covered 1 hour |
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