Antipasto Salad

Name: Antipasto Salad
Yield: 4 servings
Cuisine: european
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 peppers, cut into strips; 1/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper

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Total

Servings

4

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From Food Network

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 peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

16 Ingredients

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Instructions

1
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.
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.
3
In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.