- Vinaigrette:
- 3/4 cup extra virgin olive oil
- 2/3 cup red wine vinegar
- 1 clove garlic, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Salad:
- 1 (16 ounce) package fusilli pasta
- 1 1/2 cups thinly sliced fresh basil
- 1/2 cup thinly sliced Genoa salami
- 1/2 cup thinly sliced pepperoni
- 1 (6.5 ounce) jar marinated artichoke hearts, drained and quartered
- 1/4 cup thinly sliced provolone cheese
- 1/4 cup grated Asiago cheese
- 3 tablespoons chopped olives
- 3 tablespoons sliced roasted red peppers
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- Whisk olive oil, vinegar, garlic, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a bowl.
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain.
- Mix fusilli, basil, salami, pepperoni, artichoke hearts, provolone cheese, Asiago cheese, olives, roasted red peppers, 1/2 teaspoon black pepper, and 1/4 teaspoon salt in a large bowl; drizzle vinaigrette over salad. Toss to evenly coat.
04/03/2018
recipepes.com
Quick Antipasto Pasta Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
