Categories: Salads, Appetizers 
      Yield: 8 servings 
  
----------------------------------DRESSING---------------------------------- 
    1/2 c  Olive or salad oil 
      1 ts Salt 
    1/8 ts Crushed red pepper 
      1    Clove garlic 
    1/4 c  Lemon juice 
    1/4 ts Freshly ground black pepper 
      1 tb Snipped fresh basil* 
 
-----------------------------------SALAD----------------------------------- 
      1 tb Salt 
      8 oz Radiatori or other pasta 
    1/2 c  Cubed red pepper 
    1/2 c  Cubbed green pepper 
    1/4 lb Provolone cheese, cubed 
     20 oz Can Garbanzo beans, drained 
    1/4 lb Salami (slice into quarters) 
    1/4 c  Small pitted black olives 
      1 tb Salad oil 
      4    Med mushroom,washed & sliced 
      2 tb Chopped parsley 
  
  * OR 1 teaspoon dried basil leaves 
  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.