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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
Details
Servings 1
Adapted from keyingredient.com
Preparation
Step 1
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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