Italian Antipasto Pasta Salad with Basil Vinaigrette. A perfect summertime meal or dish to bring to a BBQ.
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.
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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!
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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Salads
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Serves: 2 Level: Easy
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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.