Antipasto salad platter
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Antipasto salad platter
  Antipasto    Salad    Appetizers  
Last updated 6/12/2012 1:04:07 AM. Recipe ID 28438. Report a problem with this recipe.
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      Title: Antipasto salad platter
 Categories: Salads, Appetizers
      Yield: 8 Servings
    1/2 c  Olive or salad oil
      1 ts Salt
    1/8 ts Crushed red pepper
      1    Clove garlic
    1/4 c  Lemon juice
    1/4 ts Freshly ground black pepper
      1 tb Snipped fresh basil*

      1 tb 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 tb Salad oil
      4    Med mushroom,washed & sliced
      2 tb 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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Recipe ID 28438 (Apr 03, 2005)

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