Quick Antipasto Pasta Salad

This is a quick and easy side dish. Perfect for a BBQ, potluck or any kind of party. Add croutons or other toppings as desired. Delicious!

INGRIDIENT

¾ cup extra virgin olive oil

⅔ cup red wine vinegar

1 clove garlic, chopped

1 teaspoon Dijon mustard

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 (16 ounce) package fusilli pasta

1 ½ cups thinly sliced fresh basil

½ cup thinly sliced Genoa salami

½ cup thinly sliced pepperoni

1 (6.5 ounce) jar marinated artichoke hearts, drained and quartered

¼ cup thinly sliced provolone cheese

¼ cup grated Asiago cheese

3 tablespoons chopped olives

3 tablespoons sliced roasted red peppers

½ teaspoon freshly ground black pepper

¼ teaspoon salt

DIRECTION

Step: 1

Whisk olive oil, vinegar, garlic, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a bowl.

Step: 2

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain.

Step: 3

Mix fusilli, basil, salami, pepperoni, artichoke hearts, provolone cheese, Asiago cheese, olives, roasted red peppers, 1/2 teaspoon black pepper, and 1/4 teaspoon salt in a large bowl; drizzle vinaigrette over salad. Toss to evenly coat.

NUTRITION FACT

Per Serving: 373 calories; protein 10.7g; carbohydrates 30.8g; fat 23.5g; cholesterol 20.5mg; sodium 626.3mg.

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