Antipasto Salad Platter

Ingredients:
Dressing:
• 1/2 c Olive or salad oil
• 1 t Salt
• 1/8 t Crushed red pepper
• 1 Clove garlic
• 1/4 c Lemon juice
• 1/4 t Freshly ground black pepper
• 1 T Snipped fresh basil*

Salad:
• 1 T 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 T Salad oil
• 4 Med mushroom, washed & sliced
• 2 T Chopped parsley * OR 1 teaspoon dried basil leaves

Directions:
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.