New Recipes Antipasto Salad - ★Cooking Recipes★

Fusilli, herbs, salami, turkey, cheese, olives and vegetables make up this dish that can be served as a fresh side or main course.
Directions for: Antipasto Salad

Ingredients

Red Wine Vinaigrette

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

cup red wine vinegar

1 clove garlic

1 tsp Dijon mustard

tsp salt

tsp freshly ground black pepper

cup extra-virgin olive oil

Antipasto Salad

1 lb(s) fusilli pasta

cup hard salami, cut into strips (about 3 oz)

cup smoked turkey, cut into strips (about 3 oz)

cup provolone cheese, cut into strips

cup Asiago cheese, grated

2 Tbsp green olives, halved and pitted

2 Tbsp roasted red peppers, cut into strips

tsp salt

tsp freshly ground black pepper

Directions

Red Wine Vinaigrette

1. 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.

Antipasto Salad

1. 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.

2. In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

See more: Salad, Pork, Turkey, Vegetables, Cheese, Lunch, Dinner, Italian, Pasta, Side