Antipasto Salad Platter

Serving Size : 8
Ingredients

for prepare Antipasto Salad Platter

:

Amount	Measure	Ingredient - Preparation Method
dressing antipasto salad platter
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 antipasto salad platter
1	tablespoon	salt
8	ounces	radiatori or other pasta
1/2	cup	cubed red pepper
1/2	cup	cubed green pepper
1/4	pound	provolone cheese - cubed
1	20 ounce	ca garbanzo beans - drained
1/4	pound	salami - (slice into
quarters antipasto salad platter
1/4	cup	small pitted black olives
1	tablespoon	salad oil
4	medium	mushroom - washed and 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.

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .