Jul
09

Antipasto Salad

I made this antipasto salad for our potluck because it’s a simple dish and a real crowd pleaser. My mom found the recipe in the Giada De Laurentiis “Everyday Pasta” cookbook.  I modified the recipe by using whole wheat pasta and adding marinated artichoke hearts and sundried tomatoes in place of the roasted red peppers.  This antipasto salad is great on those summer nights when it’s too hot to use the oven!

Antipasto Salad
Copyright, 2007, Everyday Pasta, All Rights Reserved

Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
¼ cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil

Antipasto Salad:
1 pound fusilli pasta (I used whole wheat rotelle pasta)
½ cup hard salami, cut into strips (about 3 ounces)
¼ cup provolone cheese, cut into strips
¼ cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips (I used sun dried tomatoes and marinated artichoke hearts)
¼ teaspoon salt
½ teaspoon freshly ground black pepper

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.

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