Antipasto Salad

By norsegal8

Ingredients

• Red Wine Vinaigrette:
• 1 bunch fresh basil, stemmed and leaves chopped
• 1/4 cup red wine vinegar
• 1 clove garlic
• 1 tsp. Dijon mustard
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 3/4 cup olive oil
• Antipasto Salad:
• 1 lb. fusilli pasta
• 1/2 cup hard salami, cut into strips (3 ounces)
• 1/2 cup smoked turkey, cut into strips (3 ounces)
• 1/4 cup provolone cheese, cut into strips
• 1/4 cup grated Asiago cheese
• 2 Tbsp. green olives, halved and pitted
• 2 Tbsp. roasted red peppers, cut into strips
• 1/4 tsp. salt
• 1/2 tsp. pepper

Details

Servings 4

Preparation

Step 1

Vinaigrette:
In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, about 8 to 10 minutes. Drain the pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat.