Antipasto Salad

  • Preparation Time25 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy

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
1) For the 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.

2) 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 mins. Drain pasta.

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

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