About
When you think of the picture-perfect antipasto salad for all of your summer backyard barbecues, you didn't know it, but you always imagine America's Favorite Pasta Salad... it's just so perfect! Well, now you can taste and see it in real life! Packed full of salty, cold meats, juicy veggies, and bouncy fusilli, the tangy red wine vinaigrette really adds fireworks to this patriotic pasta dish. Brimming full of flavor and pride, America's Favorite Pasta Salad, we salute you!
Ingredients
- For the red wine vinaigrette:
- 2 cups fresh basil, stemmed and leaves chopped, plus more, to taste, whole leaves, for garnish
- 1/4 cup red wine vinegar
- 1 clove garlic
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- For the pasta salad:
- 1 (16-ounce) box fusilli pasta
- 3 ounces hard salami, sliced and cut into strips
- 3 ounces smoked turkey, cut into strips
- 1/4 cup provolone cheese, sliced and cut into strips
- 1/4 cup Asiago cheese, grated
- 2 tablespoons green olives, halved and pitted
- 2 tablespoons roasted red peppers, cut into strips
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions
Step 1 -In a blender, add 2 cups of the chopped basil, the red wine vinegar, the garlic, the Dijon mustard, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper and blend, while drizzling in the oil, until the basil and the garlic are finely chopped and the dressing is smooth.
Step 2 -In a pot of salted, boiling water, cook the fusilli to al dente, according to the package directions. Drain the water.
Step 3 -In a large bowl, add the cooked fusilli, the salami, the turkey, the provolone, the Asiago, the olives, the red peppers, the remaining salt, and the remaining pepper and toss to combine.
Step 4 -Drizzle the pasta salad with the dressing and toss to coat.
Step 5 -Serve the pasta salad garnished with the extra basil leaves.
