Antipasto Salad Platter
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Antipasto Salad Platter
Dressing
1/2 c Olive or salad oil
1 t Salt
1/8 t Crushed red pepper
1 Clove garlic
1/4 c Lemon juice
1/4 t Freshly ground black pepper
1 T Snipped fresh basil*
Salad
1 T Salt
8 oz Radiatori or other pasta
1/2 c Cubed red pepper
1/2 c Cubbed green pepper
1/4 lb Provolone cheese, cubed
20 oz Can Garbanzo beans, drained
1/4 lb Salami (slice into quarters)
1/4 c Small pitted black olives
1 T Salad oil
4 Med mushroom,washed & sliced
2 T Chopped parsley
* 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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