Recipe - Antipasto Salad Platter

DRESSING
One half cup Olive or salad oil
1 teaspoon Salt
1/8 teaspoon Crushed red pepper
1 Clove garlic
One fourth cup Lemon juice
One fourth teaspoon Freshly ground black pepper
1 tablespoon Snipped fresh basil*

SALAD
1 tablespoon Salt
8 ounce Radiatori or other pasta
One half cup Cubed red pepper
One half cup Cubbed green pepper
One fourth pound Provolone cheese, cubed
20 ounce Can Garbanzo beans, drained
One fourth pound Salami (slice into quarters)
One fourth cup Small pitted black olives
1 tablespoon Salad oil
4 Med mushroom,washed & cut or sliced up
2 tablespoon 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, cut or sliced up mushrooms, provolone
cheese, garbanzo beans, salami, olives, and parsley; toss lightly to
combine. Turn into serving bowl; Refrigerate covered 1 hour.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini