Antipasto Salad Platter

30 minutes Prep: 20 minutes Cook: 10 minutes

419 calories per serving view nutrition facts

8 servings suggest servings

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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.

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Nutrition Facts

Serving Size 186g

Amount per Serving

Calories 419 49% of calories from fat

	% Daily Value*
Total Fat 23.0g	35%
Saturated Fat 6.0g	29%
Trans Fat 0.0g
Cholesterol 19mg	6%
Sodium 1670mg	70%
Total Carbohydrate 41.0g	14%
Dietary Fiber 5.0g	19%
Sugars 2.0g
Protein 14.0g	27%

Vitamin A	11%		Vitamin C	45%
Calcium	15%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Banana Spicecake

The recipe is missing the liquid component. My 11-year-old niece made it. When she mixed it up we noticed it was the consistency of cookie dough so I quick mixed in some buttermilk until it looked like cake batter. It had to be at least a cup of buttermilk, maybe more. We baked it in a 9 x 13 pan and it wasn't terribly high but it was nice and moist and flavorful. In fact, the kids didn't want to wait for frosting, ate it plain and raved about it...and one of them is an extremely picky eater! One had the idea to top it with vanilla ice cream and I must say that was just the ticket.

Reviewed by Star451