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Epicurious

Antipasto Salad

When we’re hosting game night and have lots of my husband’s friends coming over, I make this salad. It’s hearty and colorful, and because it holds very well at room temperature, I can make it ahead of time so I can take part in game night, too!

Recipe information

  • Yield

    4 to 6 servings

Ingredients

Vinaigrette

1 bunch of fresh basil, stemmed and chopped (about 2 cups)
1/4 cup red wine vinegar
1 garlic clove, halved
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 pitted and halved green olives
2 tablespoons roasted red peppers cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

  1. Step 1

    In a blender, combine the basil, vinegar, garlic, mustard, salt, and pepper. Blend until the basil and garlic are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

    Step 2

    Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until it’s tender, stirring occasionally, 10 to 12 minutes. Drain.

    Step 3

    In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with the dressing and toss to coat.

Everyday Pasta
TagsPasta SaladPastaFusilliItalianEuropeanBasilHerbs & SpicesSalamiCured MeatMeatTurkeyPoultryProvoloneCheeseDairyAsiagoOliveBell PepperVegetableSideStarterDinnerNut FreeEasySimmerBlenderCookbooks
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