Antipasto Salad Platter Recipe

* OR 1 teaspoon dried basil leaves

NOTE: Make Dressing First....

Step 1

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.

Step 2

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.

Step 3

To pasta mixture, add green and red peppers, sliced mushrooms, provolone cheese, garbanzo beans, salami, olives, and parsley; toss lightly to combine.

Step 4

Turn into serving bowl; Refrigerate covered 1 hour.

Things You'll Need

  • 1/2c Olive or salad oil
  • 1ts Salt
  • 1/8ts Crushed red pepper
  • 1 Clove garlic
  • 1/4c Lemon juice
  • 1/4ts Freshly ground black pepper
  • 1tb Snipped fresh basil*
  • 1tb Salt
  • 8oz Radiatori or other pasta
  • 1/2c Cubed red pepper
  • 1/2c Cubbed green pepper
  • 1/4lb Provolone cheese, cubed
  • 20oz Can Garbanzo beans, drained
  • 1/4lb Salami (slice into quarters)
  • 1/4c Small pitted black olives
  • 1tb Salad oil
  • 4 Med mushroom,washed & sliced
  • 2tb Chopped parsley

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