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"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Antipasto Salad Recipe

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This recipe for Antipasto Salad is from Chrisy's Recipes for, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp,. freshly ground black pepper
3/4 cup extra-virgin olive oil

Antipasto Salad:
1 lb. fusilli pasta
1/2 cup hard salami, cut into strips (about 3 oz.)
1/2 cup smoked turkey, cut into strips (about 3 oz.)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 Tbsp. green olives, halved and pitted
2 Tbsp, roasted red pepper, cut into strips
1/4 tsp. salt
1/2 tsp. freshly ground black pepper

Directions:
Directions:
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.

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.

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

Number Of Servings:
Number Of Servings:
4 to 6 servings
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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