DRESSING:
1/2 cup olive or salad oil
1 teaspoon salt
1/8 teaspoon crushed red pepper
1 clove garlic
1/4 cup lemon juice
1/4 teaspoon freshly ground black pepper
1 tablespoon snipped fresh basil or 1 teaspoon dried basil leaves
SALAD:
1 tablespoon salt
8 ounces radiatori or other pasta
1/2 cup cubed red pepper
1/2 cup cubed green pepper
1/4 pound provolone cheese, cubed
1 20-oz can canned garbanzo beans, drained
1/4 pound salami, slice into quarters
1/4 cup small pitted black olives
1 tablespoon salad oil
4 medium mushroom, washed and sliced
2 tablespoons chopped parsley
Servings: 8
1. 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.
2. 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.
3. 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.
Servings: 8
1/2 cup olive or salad oil
1 teaspoon salt
1/8 teaspoon crushed red pepper
1 clove garlic
1/4 cup lemon juice
1/4 teaspoon freshly ground black pepper
1 tablespoon snipped fresh basil or 1 teaspoon dried basil leaves
SALAD:
1 tablespoon salt
8 ounces radiatori or other pasta
1/2 cup cubed red pepper
1/2 cup cubed green pepper
1/4 pound provolone cheese, cubed
1 20-oz can canned garbanzo beans, drained
1/4 pound salami, slice into quarters
1/4 cup small pitted black olives
1 tablespoon salad oil
4 medium mushroom, washed and sliced
2 tablespoons chopped parsley
Servings: 8
1. 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.
2. 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.
3. 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.
Servings: 8
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