ANTIPASTO SALAD

ANTIPASTO SALAD
Recipe Rating:
 1 Rating

Ingredients

RED WINE VINAIGRETTE
1 bunch basil,stemmed & leaves chopped,about 2 cups
1/4 c red wine vinegar
1 clove garlic
1 tsp dijon mustard
1/2 tsp salt
1/2 tsp freshly ground black pepper
3/4 c olive oil, extra virgin
ANTIPASTO SALAD
1 lb fusilli pasta
1/2 c hard salami, cut into strips
1/2 c turkey, smoked, cut into strips
1/4 c provolone cheese,cut into strips
1/4 c asiago cheese, grated
2 Tbsp green olives, halved & pitted
2 Tbsp red peppers, roasted, cut into strips
1/4 tsp salt
1/2 tsp freshly ground black pepper

The Cook

Meryl Hausner Recipe
x1
Well Seasoned
Fair Lawn, NJ (pop. 32,457)
MeMe1130
Member Since Apr 2010
Meryl's notes for this recipe:
I love any kind of salad & I love pasta. This is a great combination of salad & pasta. You can improvise & add other ingredients that you might like. I have added fresh mozzarella. Although some garlic bread on the side is always delicious. Enjoy
Make it Your Way...

Personalize This

Directions

1
In a blender, add the basil, vinegar, garlic, mustard, salt & pepper. Blend until the herbs are finely chopped. With the machine running, drizzle 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 & cok until tender but 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 & toss pasta to coat. Serve
Comments

1 comment

Showing OLDEST First
(Switch to Newest First)
user Karla Everett Karla59 - Mar 21, 2011
Karla Everett [Karla59] has shared this recipe with discussion group:
SALADS

footer
Gift Membership