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Recipe Name: Antipasto Salad Platter Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Preparation Time:
Number of Servings: 8

1/2 Cup(s) Olive or salad oil
1 Teaspoon(s) Salt
1/8 Teaspoon(s) Crushed red pepper
1 Clove garlic
1/4 Cup(s) Lemon Juice
1/4 Teaspoon(s) Freshly ground black pepper
1 Tablespoon(s) Snipped fresh basil*
8 Ounce(s) Radiatori or other pasta
1/2 Cup(s) Cubed red pepper
1/2 Cup(s) Cubbed green pepper
1/4 Pound(s) Provolone cheese, cubed
20 Ounce(s) Can Garbanzo beans, drained
1/4 Pound(s) Salami, slice into quarters
1/4 Cup(s) Small pitted black olives
1 Tablespoon(s) Salad oil
4 Med mushroom, washed & sliced
2 Tablespoon(s) Chopped parsley
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. From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 309
Calories From Fat: 217
Total Fat: 24.7g
Cholesterol: 22.4mg
Sodium: 1683.1mg
Potassium: 226.2mg
Carbohydrates: 12.8g
Fiber: 3.7g
Sugar: <1g
Protein: 10.6g

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