Antipasto Salad
Serves 10 for lunch
Salad:
¾ lb pound fusilli pasta
1 package romaine lettuce (or 12 c chopped lettuce total)
8 oz hard salami, cut into strips
4 oz provolone cheese
4 oz mozzarella cheese
¼ c grated pecorino Romano cheese
2 cherry tomato tubs (20 oz total)
4 T green olives
4 T black olives, halved and pitted
1 c artichokes
Jen Doornbos photography
Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 c)
3 t stir in basil paste (Lark Loves THIS kind)
½ c red wine vinegar
1 clove of garlic
2 t dijon mustard
3 T finely chopped onion
1 t salt
1 t freshly ground black pepper
1 c extra-virgin olive oil
1. 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.
2. Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
3. In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.
