Antipasto Salad
Prep Time: 25 min
Cook Time: 10 min
Ingredients:
| 1 bunch | fresh basil, stemmed and leaves chopped (about 2 cups) |
| 1/4 cup | red wine vinegar |
| 1 clove | garlic |
| 1 teaspoon | dijon mustard |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | freshly ground black pepper |
| 3/4 cup | extra-virgin olive oil |
| 1 pound | fusilli pasta |
| 1/2 cup | hard salami, cut into strips (about 3 ounces) |
| 1/2 cup | smoked turkey, cut into strips (about 3 ounces) |
| 1/4 cup | provolone cheese, cut into strips |
| 1/4 cup | grated Asiago cheese |
| 2 tablespoons | green olives, halved and pitted |
| 2 tablespoons | roasted, red bell peppers cut into strips |
| 1/4 teaspoon | salt |
| 1/2 teaspoon | freshly ground black pepper |
Directions:
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.
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.
Source: https://www.foodnetwork.com/recipes/giada-de-laurentiis/antipasto-salad-recipe.html
