Serves 4-6
What you need:
Red Wine Vinaigrette
- Bunch Fresh Basil (chopped, about 2 cups)
- 1/4 Cup D’Aprile Red Wine Vinegar
- 1 Clove Garlic (minced)
- 1 Teaspoon Dijon Mustard
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 3/4 Cup Extra Virgin Olive Oil
Antipasto Salad
- 1 Pound DeCecco Fusilli
- 1/2 Cup Salami (cut into strips)
- 1/2 Cup Smoked Turkey (cut into strips)
- 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 Black Pepper
What to do:
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.
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.
- Can me made 1 day in advance. Enjoy!