Antipasto Salad Platter Recipe

Name: Antipasto Salad Platter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil, extra-virgin; 1 teaspoon salt; ⅛ teaspoon red pepper flakes; 1 clove garlic; 1/4 cup lemon juice; 1/4 teaspoon black pepper freshly ground; 1 tablespoon basil snipped fresh *; 1 tablespoon salt; 8 ounces pasta radiatori or other pasta; 1/2 cup sweet red bell peppers cubed; 1/2 cup green bell peppers 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

Servings: persons

1/2 cup olive oil, extra-virgin
1 teaspoon salt
⅛ teaspoon red pepper flakes
1 clove garlic
1/4 cup lemon juice
1/4 teaspoon black pepper freshly ground
1 tablespoon basil snipped fresh *
1 tablespoon salt
8 ounces pasta radiatori or other pasta
1/2 cup sweet red bell peppers cubed
1/2 cup green bell peppers 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

1
NOTE: Make Dressing First.
2
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.
3
Cook pasta: In a large kettle bring 3 quarts water, salt and salad oil to a boil.
4
Add pasta; bring back to boiling; cook uncovered stirring occasionally with long fork to prevent sticking, just until tender, about 7 to 8 minutes.
5
Do not over cook.
6
Drain well; do not rinse.
7
Turn into large bowl; add dressing; toss to combine.
8
Cool completely.
9
To pasta mixture, add green and red peppers, sliced mushrooms, provolone cheese, garbanzo beans, salami, olives, and parsley; toss lightly to combine.
10
Turn into serving bowl; Refrigerate covered 1 hour.

900

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup olive oil, extra-virgin, 1 teaspoon salt, ⅛ teaspoon red pepper flakes, 1 clove garlic, and more.

Yes, Antipasto Salad Platter falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Antipasto Salad Platter

How did you like this recipe?

Frequently Asked Questions