Antipasto Salad (Lisa Shapiro)

By lisalang

Ingredients

• Antipasto:
• 1 bunch basil-2 cups
• 1/4 cup red wine vindegar
• 2 garlic cloves, or more
• 1 tsp dijon mustard
• 1/2 tsp salt
• 1/2 tsp fresh ground pepper
• 3/4 cup extra virgin olive oil
• 1 lb fussililli and penne
• 1/3 hard salami
• 1/3 lb sliced turkey breast
• 1/3 sharp provolone
• 1/2 cup fresh parmesan cut into small chunks
• 1/4 cup roasted or sundried tomatoes or roasted red peppers
• 1/4 tsp kosher slat or sea salt
• 1/2 tsp fresh ground pepper

Preparation

Step 1

In a blender combine the basil, vinegar, garlic, mustard, salt and pepper. Add olive oil, drizzle in with machine running. Blend until dressing is smooth. Cook pasta until tender, for a salad you do not want it al dente. Cut all the meats and provolone into strips. Cut the tomatoes or pepers into strips. In a large bowl toss together the pasta and salad ingredients. Drizzle with dressing and toss to coat.