Antipasto Salad Recipe

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Antipasto Salad with Red Wine Vinaigrette

Preparation time: 20 mins
Cooking time:

Difficulty: Easy - for beginners
Serves: 4 to 6


Red Wine Vinaigrette
1 bunch fresh basil, chopped
1/4 c red wine vinegar
2-3 cloves garlic
1 medium onion, quartered
1 T Dijon mustard
Salt & Pepper to taste
3/4 c olive oil
Pinch Red pepper flakes

Antipasto Salad:
1 lb fusili pasta
3 oz hard salami, cut into strips
3 oz smoked turkey, cut into strips
4 slices provolone, cut into strips
1/4 c grated Asiago cheese
2 T green olives, halved and pitted
2 T roasted red peppers, cut into strips
Salt & Pepper to taste


Vinaigrette: In a blender, combine the basil, vinegar, garlic,

onion, red pepper flakes, mustard, salt and pepper. Blend until

the herbs are finely chopped. With the machine still running,

drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to boil over high heat. Add the

pasta and cook until tender but still firm to the bite, stirring

occasionally, about 8-10 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.

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