Antipasto Salad

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

Ingredients

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

Directions

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
smooth.

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.

From; foodnetwork.com