Recipe courtesy of Valerie Bertinelli

Antipasto Pasta Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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Ingredients

Directions

  1. Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
  2. Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.
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