| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Salads, Appetizers |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive or salad oil |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Crushed red pepper |
| 1 |
|
Clove garlic |
| 1/4 |
c |
Lemon juice |
| 1/4 |
ts |
Freshly ground black pepper |
| 1 |
tb |
Snipped fresh basil* |
| 1 |
tb |
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 |
tb |
Salad oil |
| 4 |
|
Med mushroom,washed & sliced |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
DRESSING
SALAD
* 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 www.synapse.com/~gemini
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