Antipasto Salad

TOTAL TIME: 35 min
Prep: 25 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

RED WINE VINAIGRETTE:
    ANTIPASTO SALAD:
    • 2 tablespoons green olives, halved and pitted
    • 2 tablespoons roasted red peppers, cut into strips
    • 1/4 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
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    • Print Recipe

    Directions

    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.

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    5

    Newest Ratings and Reviews

    Read all 2 reviews

    • on January 20, 2013

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      This recipe was delish! Fresh and tasty. A nice alternative to a hot pasta dish....loved it!!! I did add more red wine vinegar and less EVOO. I just adore Giada's recipes...

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    • on August 20, 2012

      Flag

      This was pretty tasty... Had to use apple cider vinegar since I was out of red wine vinegar for some reason - but it turned out well. Added a few tablespoons of capers for a little more flavor. Artichoke hearts would be a great addition to this...

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