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Antipasto Salad Platter Recipe
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To make Antipasto Salad Platter for 8 you will need
Ingredients
| | DRESSING | | | | 1/2 | cups | Olive or salad oil | | 1 | teaspoon | Salt | | 1/8 | teaspoons | Crushed red pepper | | 1 | | Clove garlic | | 1/4 | cups | Lemon juice | | 1/4 | teaspoons | Freshly ground black pepper | | 1 | tablespoon | Snipped fresh basil* |
| | SALAD | | | | 1 | tablespoon | Salt | | 8 | ounces | Radiatori or other pasta | | 1/2 | cups | Cubed red pepper | | 1/2 | cups | Cubbed green pepper | | 1/4 | pounds | Provolone cheese, cubed | | 20 | ounces | Can Garbanzo beans, drained | | 1/4 | pounds | Salami (slice into quarters) | | 1/4 | cups | Small pitted black olives | | 1 | tablespoon | Salad oil | | 4 | | Med mushroom,washed & sliced | | 2 | tablespoons | Chopped parsley |
Instructions
* 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.
Enjoy your Antipasto Salad Platter
How much is in a cup?
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Sun 29 Jun 2008
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