antipasto salad

★★★★★ 1 Review
MiMi1130 avatar
By Meryl Hausner
from Wood-Ridge, NJ

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

Ingredients For antipasto salad

  • 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
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How To Make antipasto salad

  • 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
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