3 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 sea
salt
1/2 tsp fresh ground
pepper
¾ cup extra-virgin olive
oil
1 pound curly pasta (fusilli
or capricci)
½ cup hard salami (sweet or
hot), cut into strips
½ cup roasted turkey, cut into
strips
¼ cup provolone cheese, cut
into strips
¼ grated Parmesan
cheese
2 TB roasted red peppers, cut
into strips
2 TB green olives, halved and
pitted
Salt and pepper to
taste
Vinaigrette: In a blender, add
basil, vinegar, garlic, mustard, salt and pepper. Blend until herbs
are finely chopped. With machine running, drizzle in olive oil
until dressing is smooth.
Bring a large pot of salted
water to a boil. Add pasta, cook until al dente. Drain
pasta.
In a large bowl, toss together
the cooked pasta with the remaining salad ingredients. Drizzle with
dressing and toss to coat.
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