Quick Antipasto Pasta Salad

Fusilli pasta is tossed with salami, roasted red peppers, and artichoke hearts creating an Italian-inspired antipasto salad for a delightful addition to picnics and parties.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 373 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon salt
• ¼ cup grated Asiago cheese
• ½ teaspoon freshly ground black pepper
• 1 clove garlic, chopped
• 1 (16 ounce) package fusilli pasta
• ¾ cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 (6.5 ounce) jar marinated artichoke hearts, drained and quartered
• ⅔ cup red wine vinegar
• 1 ½ cups thinly sliced fresh basil
• ½ cup thinly sliced Genoa salami
• ½ cup thinly sliced pepperoni
• ¼ cup thinly sliced provolone cheese
• 3 tablespoons chopped olives
• 3 tablespoons sliced roasted red peppers

Recipe Instructions

Step 1

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

Step 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.

Step 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.