Antipasto Salad Platter Recipe

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Antipasto Salad Platter Ingredients

DRESSING

1/2 cup olive or salad oil
1 tsp salt
1/8 tsp crushed red pepper
1 clove garlic
1/4 cup lemon juice
1/4 tsp freshly ground black pepper
1 tbsp snipped fresh basil*

SALAD

1 tbsp salt
8 oz radiatori or other pasta
1/2 cup cubed red pepper
1/2 cup cubbed green pepper
1/4 lb provolone cheese, cubed
20 oz can garbanzo beans, drained
1/4 lb salami (slice into quarters)
1/4 cup small pitted black olives
1 tbsp salad oil
4 med mushroom,washed & sliced
2 tbsp chopped parsley

A Recipe for
Antipasto Salad Platter

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Chemically speaking, chocolate really is the world's perfect food.
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This Antipasto Salad Platter recipe is one of many in our Appetizer Category.

When baking, follow directions. When cooking, go by your own taste.
Laiko Bahrs

This Recipe for Antipasto Salad Platter is one of thousands in the Recipes-to-go Appetizer Cookbook.

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Antipasto Salad Platter Recipe
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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

This is a recipe for Antipasto Salad Platter from the recipe cookbook of Recipes-to-go (Appetizer)

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Antipasto Salad Platter recipe - a tasty recipe for you to add to your collection!
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There is no love sincerer than the love of food.
George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman

Antipasto Salad Platter

The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not.
Mark Twain

Antipasto Salad Platter Directions

* 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.

Serves: 8

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Antipasto Salad Platter Recipe from the Recipes-To-go.com Appetizer Recipe Cookbook

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