Antipasto Salad
Recipe courtesy Giada De Laurentiis

This is a good recipe, which is basically a pasta salad with a basil vinaigrette, but I found it salty and we didn't add the salt to the salad, just the vinaigrette. The olives, cheese and salami add plenty of salt without adding more. I'm not sure why chefs insist on salting everything. Make the salad first, taste, and then add salt if you think it needs it.

Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt - DON'T USE, enough salt from olives, cheese & salami
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

Antipasto Salad:
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup mild provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted - LEAVE OUT, a bit overpowering, or use black olives
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt - DON'T USE, enough salt from olives & salami
1/2 teaspoon freshly ground black pepper

Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

4 - 6 servings