May 16, 2016 12:21 PM

Giada De Laurentiis’ Italian Antipasto Salad

1 lb. fusilli pasta

1 bunch fresh basil, stems removed, chopped

¼ cup red wine vinegar

1 garlic clove

1 tsp. Dijon mustard

1 tsp. black pepper, divided

¾ tsp. kosher salt, divided

¾ cup extra-virgin olive oil

4 oz. hard salami, cut into strips

4 oz. sliced smoked turkey, cut into strips

4 oz. sliced provolone, cut into strips

¼ cup grated Asiago cheese

⅓ cup halved Sicilian-style green olives

⅓ cup drained, jarred roasted red bell pepper strips

1. Bring a large pot of salted water to a boil over high heat. Add pasta, and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain pasta.

2. Meanwhile, process basil, vinegar, garlic, mustard and ½ teaspoon each of the black pepper and salt in a blender until the herbs are finely chopped. With blender running, gradually add oil in a slow, steady stream until dressing is smooth.

3. Toss together salami, turkey, cheeses, olives, red bell pepper strips, cooked pasta and remaining black pepper and salt in a large serving bowl. Drizzle with dressing; toss to coat.

Serves: 6

Active time: 10 minutes

Total time: 20 minutes

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