Antipasto Salad

By á-47895

Photo by peach106

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.