| 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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