This recipe is a great side for chicken, meat or even pizza
INGREDIENTS:
For the Red Wine Vinaigrette:
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
For the Antipasto Salad:
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/2 cup Provolone cheese, cut into strips
1/4 cup grated Asiago cheese
3 tablespoons green olives, halved and pitted
1/4 cup roasted red peppers, cut into strips
1/2 cup basil leaves, chopped
1/4 teaspoon salt
INSTRUCTIONS:
In a jar with a screw top lid, add the vinegar, mustard, salt, pepper and olive oil. Screw on the lid and shake vigorously until smooth and creamy.
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.
Kathy's Kitchen 