Ingredients
- 1 clove garlic
- 1/4 salami
- 650 gr garbanzo beans
- 110 gr olive
- 100 gr radiatori
- 65 gr cubed pepper (red)
- 65 gr cubbed green pepper
- 60 ml lemon juice
- 60 gr provolone cheese
- 34 gr pitted black olives
- 6 gr salt
- 5 gr basil leaves note make dressing firs (dried)
- 5 ml salad oil
- 1 gr snipped basil (fresh)
- 1 gr black pepper (freshly ground)
- 1 gr parsley (chopped)
- 1 gr pepper (crushed red)
- 4 slices mushroom
teaspoon salt, black pepper, red pepper, garlic, and basil; shake until well combined. Cook pasta: In a large kettle bring 3 litre 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.
