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Antipasto Salad


Photo by peach106

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  • 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


Servings 1
Adapted from


Step 1


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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