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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