Ingredients Jump to Instructions ↓

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

  2. 1/4 cup red wine vinegar

  3. 1 clove garlic

  4. 1 teaspoon Dijon mustard

  5. 1/2 teaspoon salt

  6. 3/4 cup extra-virgin olive oil

  7. 1 pound fusilli pasta

  8. 1/2 cup hard salami, cut into strips (about 3 ounces)

  9. 1/2 cup smoked turkey, cut into strips (about 3 ounces)

  10. 1/4 cup provolone cheese, cut into strips

  11. 1/4 cup grated Asiago cheese

  12. 2 tablespoons green olives, halved and pitted

  13. 2 tablespoons roasted red peppers, cut into strips

  14. 1/4 teaspoon salt

  15. 1/2 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  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.


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