Quick Antipasto Pasta Salad

Submitted by: admin on April 10, 2020

12 servings

Ingredients

Vinaigrette:
3/4 cup extra virgin olive oil
2/3 cup red wine vinegar
1 clove garlic, chopped
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Salad:
1 (16 ounce) package fusilli pasta
1 1/2 cups thinly sliced fresh basil
1/2 cup thinly sliced Genoa salami
1/2 cup thinly sliced pepperoni
1 (6.5 ounce) jar marinated artichoke hearts, drained and quartered
1/4 cup thinly sliced provolone cheese
1/4 cup grated Asiago cheese
3 tablespoons chopped olives
3 tablespoons sliced roasted red peppers
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

Instructions

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

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.

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.

Tags

Hi There!

Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You'll be supporting the project and gaining access to additional awesome features, such as:

Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃

Start your Free Trial today!