Antipasto Pasta Salad
INGREDIENTS
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2 tablespoons plus 1/2 teaspoon salt
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1 tablespoon olive oil
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1 pound rotini pasta
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2 teaspoons minced garlic
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2 teaspoons balsamic vinegar
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1 teaspoon Emeril's Italian Essence, or other dried Italian herb mixture
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon crushed red pepper
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1/4 cup plus 2 tablespoons extra virgin olive oil
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1 1/2 cups 1/4-inch cubes provolone
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1 cup thinly sliced oil-packed sun-dried tomatoes, drained
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1 cup thinly sliced salami (1/4 pound)
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1 cup thinly sliced prosciutto (1/4 pound)
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2 tablespoons finely chopped fresh parsley
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2 tablespoons finely chopped fresh basil
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