Giada De Laurentiis’ Italian Antipasto Salad
1 lb. fusilli pasta
1 bunch fresh basil, stems removed, chopped
¼ cup red wine vinegar
1 garlic clove
1 tsp. Dijon mustard
1 tsp. black pepper, divided
¾ tsp. kosher salt, divided
¾ cup extra-virgin olive oil
4 oz. hard salami, cut into strips
4 oz. sliced smoked turkey, cut into strips
4 oz. sliced provolone, cut into strips
¼ cup grated Asiago cheese
⅓ cup halved Sicilian-style green olives
⅓ cup drained, jarred roasted red bell pepper strips
1. Bring a large pot of salted water to a boil over high heat. Add pasta, and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain pasta.
2. Meanwhile, process basil, vinegar, garlic, mustard and ½ teaspoon each of the black pepper and salt in a blender until the herbs are finely chopped. With blender running, gradually add oil in a slow, steady stream until dressing is smooth.
3. Toss together salami, turkey, cheeses, olives, red bell pepper strips, cooked pasta and remaining black pepper and salt in a large serving bowl. Drizzle with dressing; toss to coat.
Active time: 10 minutes
Total time: 20 minutes
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