1 Video | Photo: Antipasto Salad Recipe
Ingredients
Red Wine Vinaigrette:
- 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
Antipasto Salad:
- 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
Directions
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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By sea bird
massachusetts
on May 28, 2012
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I made this for our neighborhood block party yesterday and had to bring half of it home. The dressing was oily and very green in color which might have been the reason that so many of my neighbors did not want to try it. I agree with the previous reviewer, possibly doubling the antipasto ingredients might have made the pasta more appealing.
By edusenske
on May 27, 2012
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Folks, this is delicious, but the quantities in the recipe are SO SKIMPY!!?? Two tablespoons of roasted red pepper for a pound of pasta? What is that, two slices? Two tablespoons of green olives? Huh?? I used A JAR of roasted red pepper, 1/2 pound of olives, more than doubled both cheeses, added a can of chopped artichokes, added a pint of cherry tomatoes, doubled the garlic, and nearly doubled the dressing for my pound of pasta. Hey, I'm an Italian girl with a hungry Italian family, and we want some actual antipasti in our antipasto salad!! I didn't bother blending my dressing (I think it would look unappealing, and I did ease up on the basil a little bit--just chopped it fine and whisked it all together. ALL THAT SAID, after beefing up the ingredients big time, this was absolutely DELICIOUS and everyone raved, which is quite a feat in my family of foodies.
By nancyblaney
Chelmsford, MA
on February 09, 2012
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I enjoyed antipasto salad w/a vegetarian twist: only cheddar & mozzarella cheese. No vinegar: due to an allergic reaction but I enjoyed the taste of the dressing e.v. o.o. , dijon mustard, salt and pepper, garlic, rosemary & basil and black olives, green olives, green peas, sprinkled with parm cheese. It lends it self to a festive luncheon environment, very light and delicious.
Read all 157 reviews