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.