Antipasto Salad

Potluck this Fourth of July? Try this antipasto salad. Perfect for BBQ's and picnics, this is a salad everyone will love including kids. I’ve served it alongside homemade pizzas, sandwiches or even by itself as a meal. It’s simple yet impressive and is especially good on a hot summer day.

Antipasto Salad

Ingredients
Red Wine Vinaigrette:

1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
¼ cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil

Antipasto Salad:
1 pound fusilli pasta
½ cup hard salami, cut into strips (about 3 ounces)
½ cup smoked turkey, cut into strips (about 3 ounces)
¼ cup provolone cheese, cut into strips
¼ cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
¼ teaspoon salt
½ teaspoon freshly ground black pepper

Directions
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