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Antipasto Salad Platterappetizers, salads ----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 oz radiatori or other pasta 1/2 cup cubed red pepper 1/2 cup cubbed green pepper 1/4 lb provolone cheese, cubed 20 oz can garbanzo beans, drained 1/4 lb salami (slice into quarters) 1/4 cup small pitted black olives 1 tablespoon salad oil 4 med mushroom,washed & sliced 2 tablespoon 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.
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