Antipasto Pasta Salad

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2/3 cup red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 3/4 cup extra virgin olive oil
• 1 lb fusilli
• 1/2 cup hard salami, cut into strips
• 1/2 cup pepperoni, cut into strips
• 1/4 cup provolone cheese, cut into strips
• 1/4 cup grated asiago cheese
• 1/4 cup chopped olive (your choice)
• 1/4 cup roasted red pepper, cut into strips
• 1 (4 ounce) jar marinated artichoke hearts, cut into quarters
• 1 cup fresh basil, cut into strips
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• italian bread, toasted & cubed (optional)

Recipe

• 1 mix ingredients for vinegarette and shake or blend well.
• 2 bring a large pot of salted water to boil over high heat.
• 3 add pasta and cook until tender but still firm to the bite.
• 4 drain pasta.
• 5 in a large bowl, toss cooked pasta with remaining salad ingredients.
• 6 drizzle with dressing.
• 7 add croutons or other toppings as desired.