Antipasto Salad Platter
Yield
8 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dressing | |||
| ½ | cup |
olive oil, extra-virgin
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
red pepper flakes
|
|
| 1 | clove |
garlic
|
|
| ¼ | cup |
lemon juice
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | tablespoon |
basil
snipped fresh * |
|
| Salad | |||
| 1 | tablespoon |
salt
|
|
| 8 | ounces |
pasta
radiatori or other pasta |
|
| ½ | cup |
sweet red bell peppers
cubed |
|
| ½ | cup |
green bell peppers
cubed |
|
| ¼ | pound |
provolone cheese
cubed |
|
| 20 | ounces |
chickpeas (garbanzo beans)
canned, drained |
|
| ¼ | pound |
salami
slice into quarters |
|
| ¼ | cup |
black olives
small pitted |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 4 | medium |
mushrooms
washed and sliced |
|
| 2 | tablespoons |
italian parsley
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dressing | |||
| 118 | ml |
olive oil, extra-virgin
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
red pepper flakes
|
|
| 1 | clove |
garlic
|
|
| 59 | ml |
lemon juice
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 15 | ml |
basil
snipped fresh * |
|
| Salad | |||
| 15 | ml |
salt
|
|
| 231.2 | ml/g |
pasta
radiatori or other pasta |
|
| 118 | ml |
sweet red bell peppers
cubed |
|
| 118 | ml |
green bell peppers
cubed |
|
| 113.4 | g |
provolone cheese
cubed |
|
| 578 | ml/g |
chickpeas (garbanzo beans)
canned, drained |
|
| 113.4 | g |
salami
slice into quarters |
|
| 59 | ml |
black olives
small pitted |
*
|
| 15 | ml |
vegetable oil
|
|
| 4 | medium |
mushrooms
washed and sliced |
|
| 3E+1 | ml |
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.
