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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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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.
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