antipasto salad
 
 
Ingredients
  • DRESSING:
  • 1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
  • ½ cup red wine vinegar
  • 2 clove garlic
  • 2 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • SALAD:
  • 1 pound spiral pasta (such as fusilli or rotini)
  • 1 cup hard salami, cut into strips (about 6 ounces)
  • 1 cup smoked turkey, cut into strips (about 6 ounces)
  • ½ cup provolone cheese, cut into cubes
  • ½ cup grated Asiago cheese
  • ¼ cup green olives, halved and pitted
  • 1 roasted red pepper, cut into strips
  • 1.2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
Instructions
  1. For the dressing: Combine basil, vinegar, garlic, mustard, salt and pepper in a blender or food processor. Blend until the herbs are finely chopped. With the machine running, slowly 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, about 8 to 10 minutes. Drain pasta and let cool slightly.
  3. In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve. Store leftover pasta in fridge (is just as delicious the next day).
Recipe by pretty plain janes at https://prettyplainjanes.com/2014/07/24/antipasto-salad/