Quick Antipasto Pasta Salad

Name: Quick Antipasto Pasta Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters grated Asiago cheese; 1 teaspoons freshly ground black pepper; 1 teaspoon Dijon mustard; 177 milliliters extra virgin olive oil; 355 milliliters thinly sliced fresh basil; 454 grams package fusilli pasta; 1 clove garlic, chopped; 184 grams marinated artichoke hearts, drained and quartered; 3 Tbsps chopped olives; 118 milliliters thinly sliced pepperoni; 59 milliliters thinly sliced provolone cheese; 158 milliliters red wine vinegar; 3 Tbsps sliced roasted red peppers; 118 milliliters thinly sliced Genoa salami; 0 teaspoons salt

Quick Antipasto Pasta Salad might be just the side dish you are searching for. This recipe serves 12. One serving contains 321 calories, 8g of protein, and 19g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 40 minutes. If you have basil, pepper, roasted peppers, and a few other ingredients on hand, you can make it.

Instructions

Whisk olive oil, vinegar, garlic, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a bowl.

Ingredients you will need

Ground Black Pepper

Dijon Mustard

Olive Oil

Vinegar

Garlic

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Fusilli

Water

Equipment you will use

Pot

Drain.

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.

Ingredients you will need

Roasted Red Peppers