Ingredients
Dressing
| 1/2 cup | olive or | | salad oil | | 1 tsp. | salt | | 1/8 tsp. | crushed red pepper | | 1 clove | garlic | | 1/4 cup | lemon juice | | 1/4 tsp. | black pepper, freshly ground | | 1 tbsp. | snipped fresh basil |
Salad
| 1 tbsp. | salt | | 8 oz. | radiatori or | | other pasta | | 1/2 cup | cubed red pepper | | 1/2 cup | cubed green pepper | | 1/4 lb. | provolone cheese, cubed | | 1 can (1-1/4 lb.) | garbanzo beans, drained | | 1/4 lb. | salami, sliced into quarters | | 1/4 cup | sm. pitted black olives | | 1 tbsp. | salad oil | | 4 | md. mushrooms, washed and sliced | | 2 tbsp. | chopped parsley | | 1 tsp. | dried basil leaves |
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Instructions
Make dressing first. In a jar with a tight fitting lid, combine oil, lemon juice, 1 tsp. salt, black pepper, red pepper, garlic and basil; shake until well combined.
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 (approximately 7 to 8 minutes). Do not overcook. Drain well; do not rinse.
Turn into large bowl; add dressing, and 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, for 1 hour.
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