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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Part of the secret of success in life is to eat what you like and let the food fight it out inside.
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This Antipasto Salad Platter recipe is one of many in our Appetizer Category.

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

Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food.
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Antipasto Salad Platter Recipe
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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!
Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

The poets have been mysteriously silent on the subject of cheese.
G.K. Chesterton

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Vanity is the food of fools.
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Antipasto Salad Platter

Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter.
Fran Lebowitz

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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