*  Exported from  MasterCook  *

                         Antipasto Salad Platter

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Dressing:
     1/2   c            Olive or salad oil
   1       ts           Salt
     1/8   ts           Crushed red pepper
   1       cl           Garlic
     1/4   c            Lemon juice
     1/4   ts           Black pepper -- freshly ground
   1       tb           Fresh basil -- snipped -OR-
   1       ts           Dried basil
                        Salad:
   1       tb           Salt
   8       oz           Radiatori or other pasta
     1/2   c            Red pepper -- diced
     1/2   c            Green pepper -- diced
     1/4   lb           Provolone cheese -- cubed
  20       oz           Can chickpeas -- drained
     1/4   lb           Salami -- slice into quarters
     1/4   c            Small pitted black olives
   1       tb           Salad oil
   4       md           Mushrooms -- washed & sliced
   2       tb           Parsley -- chopped

  Dressing:

  Make dressing in a jar with a tight fitting lid, combine oil, lemon
  juice, 1 ts salt, black pepper, red pepper, garlic, and basil;
  shake until well combined.

  Pasta:

  In a large kettle bring 3 qt 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, chickpeas, salami, olives, and
  parsley; toss lightly to combine. Turn into serving bowl;
  Refrigerate covered 1 hour.


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