Antipasto Pasta Salad


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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