Antipasto Salad

Photo by peach106

Antipasto Salad
Adapted from keyingredient.com
Antipasto Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • Red Wine Vinaigrette:

  • 1

    bunch fresh basil, stemmed and chopped, about 2 cups

  • 1/4

    cup red wine vinegar

  • 1

    clove garlic

  • 1

    tsp. Dijon mustard

  • 1/2

    tsp. salt

  • 1/2

    tsp. freshly ground pepper

  • 3/4

    cup extra virgin olive oil

  • Antipasto Salad:

  • 1

    pound rotelli pasta

  • 1

    cup hard salami, cut into strips

  • 1/4

    cup provolone cheese, cut into strips

  • 1/4

    cup Asiago cheese, grated

  • 1/2

    cup ripe olives, sliced

  • 1/2

    cup roasted red peppers, cut into strips

  • 1/4

    tsp. salt

  • 1/2

    tsp. freshly ground pepper

Directions

Directions Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until 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, stirring occasionally, about 8-10 minutes. Drain. In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat.

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