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Antipasto Cold Salad

  • 4servings
  • 25minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Red Wine Vinaigrette:

  2. 1 bunch fresh basil , stemmed and leaves chopped (about 2 cups)

  3. 1/4 cup red wine vinegar

  4. 1 clove garlic

  5. 1 teaspoon Dijon mustard

  6. 1/2 teaspoon salt

  7. 3/4 cup extra-virgin olive oil

  8. Antipasto Salad:

  9. 1 pound fusilli pasta

  10. 1/2 cup hard salami , cut into strips (about 3 ounces)

  11. 1/2 cup smoked turkey , cut into strips (about 3 ounces)

  12. 1/4 cup provolone cheese, cut into strips

  13. 1/4 cup grated Asiago cheese

  14. 2 tablespoons green olive s, halved and pitted

  15. 2 tablespoons roasted red pepper s, cut into strips

  16. 1/4 teaspoon salt

  17. 1/2 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Vinaigrette:

  2. 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.

  3. 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.

  4. 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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