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Italian Antipasto Pasta Salad with Basil Vinaigrette

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Italian Antipasto Pasta Salad with Basil Vinaigrette. A perfect summertime meal or dish to bring to a BBQ.

Ingredients

  • FOR THE VINAIGRETTE:
  • ⅓ cups Fresh Basil
  • 1 clove Garlic
  • ½ teaspoons Dijon Mustard
  • ⅓ cups White Wine Vinegar
  • 3 Tablespoons Water
  • 1 teaspoon Italian Seasoning
  • ½ teaspoons Sea Salt (or To Taste)
  • ½ teaspoons Pepper Or To Taste
  • ⅔ cups Extra Virgin Olive Oil
  • FOR THE PASTA SALAD:
  • 16 ounces, weight Bowtie Pasta, Cooked According To Package Instructions For Al Dente, Drained, And Rinsed Under Cold Water Till Room Temperature, Drained Well
  • ½ pounds Salami, Chopped
  • 1 whole Cucumber, Diced
  • 1 whole Red Bell Pepper, Stem And Seeds Removed, Diced
  • 14 ounces, weight Canned Artichoke Hearts, Drained, Quartered And Chopped
  • ½ cups Red Onion, Diced
  • 8 ounces, weight Fresh Baby Spinach, Dried
  • 1 pint Cherry Tomatoes
  • 6 ounces, weight Canned, Sliced Black Olives, Drained
  • 6 ounces, weight Feta Cheese Or Cubed Mozzarella Cheese

Preparation

For the basil vinaigrette: Place all of the vinaigrette ingredients in a blender, put the lid on and blend until smooth. Set aside.

For the Italian antipasto salad: Combine all of the salad ingredients in a very large bowl and toss with the vinaigrette to coat.

Refrigerate until ready to enjoy. This salad is best served cold.

One Comment

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nancypie on 8.3.2013

This sounds delicious and much more affordable than the Cook’s Illustrated recipe – that one cost me $40! (I think I doubled it for a potluck and brought most of it home). I’ll definitely give this one a try.

2 Reviews

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pjgonz on 9.3.2013

Absolutely delicious! I loved the combination of all of the flavors. This is definitely going into my summer cooking rotation! Thanks for sharing the recipe!

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Minnow in Hampton Roads on 8.4.2013

I thought this was tasty but the next time I make it, I think I’ll leave the Dijon Mustard out of the vinaigrette – it was a bit overwhelming for my taste.

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