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Antipasto Salad

Antipasto Salad
PREP TIME
25 min
COOK TIME
10 min
YIELDS
4 - 6 servings

Fusilli, herbs, salami, turkey, cheese, olives and vegetables make up this dish that can be served as a fresh side or main course.

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Ingredients

Red Wine Vinaigrette

1
bunch fresh basil, stemmed and leaves chopped (about 2 cups)
¼
cup red wine vinegar
1
clove garlic
1
tsp Dijon mustard
½
tsp salt
½
tsp freshly ground black pepper
¾
cup extra-virgin olive oil

Antipasto Salad

1
lb(s) fusilli pasta
½
cup hard salami, cut into strips (about 3 oz)
½
cup smoked turkey, cut into strips (about 3 oz)
¼
cup provolone cheese, cut into strips
¼
cup Asiago cheese, grated
2
Tbsp green olives, halved and pitted
2
Tbsp roasted red peppers, cut into strips
¼
tsp salt
½
tsp freshly ground black pepper
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Directions

Step 1

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.

Step 2

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.

Step 3

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

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