Sunday, October 5, 2008

Antipasto Salad

Cook Time: 10 min
Level: Intermediate
Yield: 4-6 servings


Red Wine Vinaigrette:

* 1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
* 1/4 cup red wine vinegar
* 1 clove garlic
* 1 teaspoon Dijon mustard
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 3/4 cup extra-virgin olive oil

Antipasto Salad:

* 1 pound fusilli pasta
* 1/2 cup hard salami, cut into strips (about 3 ounces)
* 1/2 cup smoked turkey, cut into strips (about 3 ounces)
* 1/4 cup provolone cheese, cut into strips
* 1/4 cup grated Asiago cheese
* 2 tablespoons green olives, halved and pitted
* 2 tablespoons roasted red peppers, cut into strips
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper


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

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.


No comments: