Antipasto Salad Platter

Ingredients:

Dressing:
1/2 cup olive oil, extra-virgin
1 teaspoon salt
1/8 teaspoon red pepper flakes
1 clove garlic
1/4 cup lemon juice
1/4 teaspoon black pepper freshly ground
1 tablespoon basil snipped fresh *

Salad:
1 tablespoon salt
8 ounces pasta radiatori or other pasta
1/2 cup sweet red bell pepper cubed
1/2 cup green bell pepper cubed
1/4 pound provolone cheese cubed
20 ounces chickpeas (garbanzo beans) canned, drained
1/4 pound salami slice into quarters
1/4 cup black olives small pitted
1 tablespoon vegetable oil
4 medium mushrooms washed and sliced
2 tablespoons italian parsley chopped

Directions:
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.