Antipasto Salad

Ingredients

• 0.3 cup asiago cheese grated
• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon dijon mustard 
• 2 cups basil fresh stemmed chopped
• 1 pound fusilli pasta 
• 1 clove garlic 
• 2 tablespoons olives green pitted halved
• 0.8 cup olive oil extra-virgin
• 0.3 cup provolone cheese cut into strips
• 0.3 cup red wine vinegar 
• 2 tablespoons roasted peppers red cut into strips
• 0.5 cup genoa salami hard cut into strips 3 ounces
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 0.5 cup turkey smoked cut into strips 3 ounces

Equipment

• bowl
• pot
• blender

Directions

1. Watch how to make this recipe.
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. Bring a large pot of salted water to a boil over high heat.
4. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
5. Drain pasta.
6. In a large bowl, toss together the cooked pasta with the remaining salad ingredients.
7. Drizzle with dressing and toss to coat.
8. Serve.