Antipasto Salad

From the book, Everyday Pasta. get this book >


4 to 6 servings
Red Wine Vinaigrette
1 bunch fresh basil, stemmed and leaves chopped (about 2 cus)basil1
¼ cup red wine vinegarred wine vinegar¼
1 clove garlicgarlic clove1
1 teaspoon dijon mustarddijon mustard1
½ teaspoon saltsalt½
½ teaspoon freshly ground black pepperfreshly ground black pepper½
¾ cup extra-virgin olive ilextra-virgin olive oil¾
Antipasto Salad
1 pound fusilli pastafusilli pasta1
½ cup hard salami, cut into strips (about 3 ounce)salami3
½ cup smoked turkey, cut into strips (about ounces)smoked turkey3
¼ cup provolone cheese, cut into stripsprovolone cheese¼
¼ cup grated Asiago cheeseasiago cheese¼
2 tablespoons green olives, halves and pittedgreen olives2
2 tablespoons roasted red pepper, cut into stripsroasted red peppers2
¼ teaspoon saltsalt¼
½ teaspoon freshly ground black pepperfreshly ground black pepper½


Red Wine Vinaigrette
In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
Antipasto Salad
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 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.
This recipe is featured in:
Everyday Pasta

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