Quick Antipasto Pasta Salad

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

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

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.

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.