ANTIPASTO SALAD

I don’t know about you, but especially in the summer, I like quick, easy and fresh meals! The less time I spend in the kitchen, the more time I can spend outside and in the pool! Tasty Tuesdays have been on the back burner this summer, so it was time for one of my new, favorite recipes!
This delicious antipasto salad was adapted from one of my favorite chefs: Giada De Laurentiis! One of the best Italian chefs in my mind. The dressing with the fresh basil makes this extra delicious! Prep time in only 20 minutes! I love that. It calls for strips of  meat and I wanted them a little chunky so my deli counter gal cut the salami and turkey in the perfect hunks for me to cut into strips. 

What you'll need

Antipasto Salad

INGREDIENTS 

1/2 pound fusilli pasta

1/2 pound whole wheat rotini pasta

1 bunch, fresh basil, stems removed and leaves chopped

1/4 cup red wine vinegar

1 teaspoon minced garlic

One1 teaspoon brown mustard

1 teaspoon black pepper, divided

1 teaspoon salt, divided

1/2 pound hard salami, cut into strips

1/2 pound smoked turkey, cut into strips

6 ounces provolone cheese, cut in strips

1/4 cup shredded asiago cheese or Italian cheese blend

2/3 cup drained roasted red peppers, cut into strips

DIRECTIONS

Bring a large pot of salted water to a boil add pasta and cook according to directions, probably about 8 to 10 minutes. Drain in a colander. To make the dressing, process the basil, vinegar, garlic, mustard, half teaspoon of black pepper and a half teaspoon of salt in a blender until the basil is finally chopped. Gradually add the oil in a slow steady stream while blending until smooth. In a large bowl, toss together the salami, turkey, cheeses, red bell pepper strips and the cooked pasta. Sprinkle in the remaining black pepper and salt. Drizzle with the dressing and toss to coat. This makes about 6-8 generous servings.

HAVE A LIGHT and YUMMY DAY!!

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xoxo