Antipasto Salad Platter
Saved in 9 recipe boxes and 5 cookbooks
Ingredients
| Dressing | |||
| 1/2 | cup |
olive oil, extra-virgin |
|
| 1 | teaspoon | salt | |
| 1/8 | teaspoon | red pepper flakes | |
| 1 | clove |
garlic |
|
| 1/4 | cup | lemon juice | |
| 1/4 | teaspoon | black pepper | freshly ground |
| 1 | tablespoon |
basil |
snipped fresh * |
| Salad | |||
| 1 | tablespoon | salt | |
| 8 | ounces | pasta | radiatori or other pasta |
| 1/2 | cup | sweet red bell pepper | cubed |
| 1/2 | cup | green bell pepper | cubed |
| 1/4 | pound | provolone cheese | cubed |
| 20 | ounces | chickpeas (garbanzo beans) | canned, drained |
| 1/4 | pound | salami | slice into quarters |
| 1/4 | cup | black olives | small pitted* |
| 1 | tablespoon | vegetable oil | |
| 4 | medium | mushrooms | washed and sliced |
| 2 | tablespoons | italian parsley | chopped |
Directions
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.
First published: 1996-01-27 last updated: 2012-03-31
- More like this
- 1871 Salad
- Related recipes
Quick & Easy Frog's Eye Salad
Black Bean and Millet Salad
Grilled Potato and Parsley Pesto Salad
Sunomono or Japanese Noodle and Cucumber Salad
Greek salad
Apple Celery and Walnut Salad- More like this
- 1871 Salad
