Shelly's Recipe

ANTIPASTO SALAD PLATTER

Category: Salad

Dressing
1/2 cup olive oil
1 tsp salt
Dash crushed red pepper
1 clove garlic, minced
1/4 cup lemon juice
1/4 tsp pepper
1 tbsp snipped fresh basil

Salad
1 tbsp salt
8 oz radiatori or other pasta, cooked all dente
1/2 cup cubed green and red bell pepper
1/4 lb provolone cheese, cubed
1 (20 oz) can garbanzo beans, drained
1/4 lb salami, sliced into quarters
1/4 cup small pitted plack olives
1 tbsp salad oil
4 medium mushrooms, cleaned and sliced
2 tbsp chopped parsley

In a jar, mix together dressing ingredients and shake until combined.

While pasta is cooking, combine remaining salad ingredients in a large bowl. Drain pasta but do not rinse and toss into salad bowl, along with the dressing. Refrigerate, covered, at least 1 hour before serving. Serves 8