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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    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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