This Antipasto Pasta Salad combines all the flavors of a classic antipasto platter with the addition of fusilli pasta, creating a hearty and satisfying dish. The red wine vinaigrette dressing ties everything together with its tangy and savory notes.
Ingredients: 8 oz fusilli pasta. 1 cup cherry tomatoes, halved. 1/2 cup sliced black olives. 1/2 cup diced salami. 1/2 cup diced provolone cheese. 1/4 cup diced red onion. 1/4 cup chopped fresh basil. 1/4 cup roasted red peppers, chopped. 1/4 cup artichoke hearts, chopped. 1/4 cup pepperoncini peppers, sliced. 1/4 cup grated Parmesan cheese. 1/4 cup extra virgin olive oil. 3 tablespoons red wine vinegar. 1 teaspoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste.
Instructions: Follow the directions on the package to cook the fusilli pasta until it is al dente. To cool down, drain and rinse with cold water. The cooked pasta, cherry tomatoes, black olives, salami, provolone cheese, red onion, basil, roasted red peppers, artichoke hearts, and pepperoncini peppers should all be put in a large bowl together. Cut up the garlic, red wine vinegar, Dijon mustard, salt, and pepper, and put them all in a small bowl. Whisk them together to make the dressing. Add the dressing to the pasta salad and mix it all together until it's well covered. Grate some Parmesan cheese on top and toss it around again. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Enjoy! Serve cold.