Appetizer_Antipasto+Pasta+Pasta+Salad

=__//**Antipasto Pasta Salad:**//__= "Kajetan" Kenny Cho


 * //__Ingredients:__//**

Vinaigrette: 3/4 cup extra virgin olive oil

2/3 cup red wine vinegar 1 clove garlic, chopped 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper

Salad: 1 (16 ounce) package fusilli pasta 1 1/2 cups thinly sliced fresh basil 1/2 cup thinly sliced Genoa salami 1/2 cup thinly sliced pepperoni 1 (6.5 ounce) jar marinated artichoke hearts, drained and quartered 1/4 cup thinly sliced provolone cheese 1/4 cup grated Asiago cheese 3 tablespoons chopped olives 3 tablespoons sliced roasted red peppers 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt


 * //__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. Drain.
 * 3) 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.