Quick Antipasto Pasta Salad

Ingredients

• 0.3 cup asiago cheese grated
• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon dijon mustard 
• 0.8 cup olive oil extra virgin 
• 1.5 cups basil fresh thinly sliced
• 16 ounce fusilli pasta 
• 1 clove garlic chopped
• 6.5 ounce marinated artichoke hearts drained quartered
• 3 tablespoons olives chopped
• 0.5 cup pepperoni thinly sliced
• 0.3 cup provolone cheese thinly sliced
• 0.7 cup red wine vinegar 
• 3 tablespoons roasted peppers red sliced
• 0.5 cup genoa salami thinly sliced
• 0.3 teaspoon salt 

Equipment

• bowl
• whisk
• pot

Directions

1. Whisk olive oil, vinegar, garlic, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a bowl.
2. Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes.
3. Drain.
4. Mix fusilli, basil, salami, pepperoni, artichoke hearts, provolone cheese, Asiago cheese, olives, roasted red peppers, 1/2 teaspoon black pepper, and 1/4 teaspoon salt in a large bowl; drizzle vinaigrette over salad. Toss to evenly coat.