Quick Antipasto Pasta Salad

Ingredients

• Servings: 12
• vinaigrette:
• 3/4 cup extra virgin olive oil
• 2/3 cup red wine vinegar
• 1 clove garlic, chopped
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• salad:
• 1 (16 ounce) package fusilli pasta
• 1 1/2 cups thinly sliced fresh basil
• 1/2 cup thinly sliced genoa salami
• 1/2 cup thinly sliced pepperoni
• 1 (6.5 ounce) jar marinated artichoke hearts, drained and quartered
• 1/4 cup thinly sliced provolone cheese
• 1/4 cup grated asiago cheese
• 3 tablespoons chopped olives
• 3 tablespoons sliced roasted red peppers
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• whisk olive oil, vinegar, garlic, dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a bowl.
• bring a large pot of lightly salted water to a boil. cook fusilli in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. drain.
• mix fusilli, basil, salami, pepperoni, artichoke hearts, provolone cheese, asiago cheese, olives, roasted red peppers, 1/2 teaspoon black pepper, and 1/4 teaspoon salt in a large bowl; drizzle vinaigrette over salad. toss to evenly coat.