Antipasto Salad Platter

Yields:	8 servings
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	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	30 minutes

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Ingredients


Dressing
1/2	cup	olive oil, extra-virgin
1	teaspoon	salt
1/8	teaspoon	red pepper flakes
1	clove	garlic
1/4	cup	lemon juice
1/4	teaspoon	black pepper	freshly ground
1	tablespoon	basil	snipped fresh *

Salad
1	tablespoon	salt
8	ounces	pasta	radiatori or other pasta
1/2	cup	sweet red bell pepper	cubed
1/2	cup	green bell pepper	cubed
1/4	pound	provolone cheese	cubed
20	ounces	chickpeas (garbanzo beans)	canned, drained
1/4	pound	salami	slice into quarters
1/4	cup	black olives	small pitted
1	tablespoon	vegetable oil
4	medium	mushrooms	washed and sliced
2	tablespoons	italian parsley	chopped

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.

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Shrimp Cocktail

For the COCKTAIL SAUCE, try your favorite ketchup variety with added horseradish to taste. (usually a few teaspoons per cup of ketchup gives a sufficient kick)