Antipasto salad

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Ingredients

  • For the red wine vinaigrette:

  • 1 bunch fresh basil, stemmed and leaves chopped
  • 60ml red wine vinegar
  • 1 clove garlic
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 180ml extra-virgin olive oil

  • For the antipasto salad:

  • 450g fusilli pasta
  • 90g hard salami, cut into strips
  • 90g smoked turkey, cut into strips
  • 30g provolone cheese, cut into strips
  • 30g grated Asiago cheese
  • 30g green olives, halved and pitted
  • 30g roasted red peppers, cut into strips
  • 1/4 tsp salt
  • 1/2 tsp freshly ground black pepper

Use imperial measurements

Method

How to make Antipasto salad

1) For the 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.

2) 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 mins. Drain pasta.

3) 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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