Antipasto Salad Platter Recipe
Servings: 8
Ingredients
- 1/2 c. Olive or possibly salad oil
- 1 tsp Salt
- 1/8 tsp Crushed red pepper
- 1 x Clove garlic
- 1/4 c. Lemon juice
- 1/4 tsp Freshly grnd black pepper
- 1 Tbsp. Snipped fresh basil*
- 1 Tbsp. Salt
- 8 ounce Radiatori or possibly other pasta
- 1/2 c. Cubed red pepper
- 1/2 c. Cubbed green pepper
- 1/4 lb Provolone cheese, cubed
- 20 ounce Can Garbanzo beans, liquid removed
- 1/4 lb Salami (slice into quarters)
- 1/4 c. Small pitted black olives
- 1 Tbsp. Salad oil
- 4 med mushroom,washed & sliced
- 2 Tbsp. Minced parsley
Directions
- * Or possibly 1 tsp. dry basil leaves
- NOTE: Make Dressing First.... Makedressing in a jar with a tight fitting lid, combine oil, lemon juice, 1 tsp. salt, black pepper, red pepper, garlic, and basil; shake till well combined. Cook pasta: In a large kettle bring 3 qts water, salt and salad oil to a boil. Add in pasta; bring back to boiling; cook uncovered stirring occasionally with long fork to prevent sticking, just till tender. about 7 to 8 min. Don't over cook. Drain well; don't rinse.
- Turn into large bowl; add in dressing; toss to combine. Cold completely. To pasta mix, add in green and red peppers, sliced mushrooms, provolone cheese, garbanzo beans, salami, olives, and parsley; toss lightly to combine. Turn into serving bowl; Chill covered 1 hour.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 8 servings | |
| Calories 482 | |
| Calories from Fat 270 | 56% |
| Total Fat 30.21g | 38% |
| Saturated Fat 7.08g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 1676mg | 70% |
| Potassium 300mg | 9% |
| Total Carbs 40.32g | 11% |
| Dietary Fiber 4.5g | 15% |
| Sugars 1.71g | 1% |
| Protein 13.26g | 21% |
