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Antipasto Salad
Category
Servings
1 Serving
Prep Time
25 minutes
Cook Time
10 minutes
Ingredients
- 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
-
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
Instructions
For the 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.
For the pasta
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.
Nutrition
Nutrition
- Nutrition Serving Size
- 1 Serving
- per serving
- Calories
- 620
Amount/Serving
% Daily Value
- Fat
- 35.6 grams
- 55%
- Saturated Fat
- 6.5 grams
- 33%
- Trans Fat
- 0.1 grams
- Cholesterol
- 29.5 milligrams
- 10%
- Sodium
- 411 milligrams
- 17%
- Carbs
- 57.7 grams
- 19%
- Fiber
- 2.8 grams
- 11%
- Sugar
- 2.3 grams
- Protein
- 17.1 grams
- 34%
1 comment
one of my new favorites in my recipe rotation for pasta salads. So flavorful