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  Recipe Home » Salads » Antipasto Salad Platter
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  Antipasto Salad Platter
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 350
Ingredients:

MMMMMDRESSING

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*

MMMMMSALAD

1 tbsp 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 tbsp Salad oil
4 Med mushroom,washed & sliced
2 tbsp Chopped parsley
Instructions:
* 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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