Antipasto Salad
This recipe creates a vibrant Antipasto Salad featuring fusilli pasta, a mix of cured meats and cheeses, olives, and roasted red peppers, all tossed in a fresh basil vinaigrette. It's a quick and flavorful dish perfect as a side or light meal.
Equipment
- 1 Blender
- 1 Large Pot
- 1 Colander or Fine-Mesh Sieve For draining pasta
- 1 Large Mixing Bowl For tossing salad
Ingredients
Main
- 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
- 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
Instructions
- 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.
Notes
Ensure the pasta is cooked al dente; overcooked pasta becomes mushy in salads. Slightly cool the pasta before combining with other ingredients to prevent the cheese from melting excessively and help the flavors meld better. Using high-quality cured meats and cheeses will significantly enhance the flavor profile. Taste and adjust the seasoning of the vinaigrette and the finished salad.