Name: Antipasto Salad
Prep time: 25 min
Cook time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: For the red wine vinaigrette; 1 bunch fresh basil, stemmed and leaves chopped; 60ml red wine vinegar; 1 clove garlic; 1 tsp Dijon mustard; 1/2 tsp salt; 1/2 tsp freshly ground black pepper; 180ml extra-virgin olive oil; For the antipasto salad; 450g fusilli pasta; 90g hard salami, cut into strips; 90g smoked turkey, cut into strips; 30g provolone cheese, cut into strips; 30g grated Asiago cheese; 30g green olives, halved and pitted; 30g roasted red peppers, cut into strips; 1/4 tsp salt; 1/2 tsp freshly ground black pepper