| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
- 1/4 cup red wine vinegar
- 1 clove garlic
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- 1 pound fusilli pasta
- 1/2 cup hard salami, cut into strips (about 3 ounces)
- 1/2 cup smoked turkey, cut into strips (about 3 ounces)
- 1/4 cup provolone cheese, cut into strips
- 1/4 cup grated Asiago cheese
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 647 |
| Total Fat | 37 g |
| Saturated Fat | 8 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 34 mg |
| Sodium | 433 mg |
| Serving Size | 1 of 6 servings |
| Calories | 647 |
| Total Fat | 37 g |
| Saturated Fat | 8 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 34 mg |
| Sodium | 433 mg |
Reviews
Can’t call it antipasto if it has pasta in it
I have been making this pasta salad for at least 10 years, I follow the recipe for her vinaigrette but add more meat, cheese and veggies as I desire. It is always a hit with me and my family which is why I have made it for so many years!!
Family loved this salad. Really enjoyed the flavor the fresh basil brought to the salad. Will definitely make again
Of course, it’s tasty enough, but there is no turkey in traditional antipasto salad, but the real faux pas here is that the word antipasto means without/no/before pasta. There is no pasta in antipasto salad. Period. Giada should know better.
Outstanding! I only used half the pasta since it’s just the two of us and it made enough for several meals. It needed more salt at the end. I forgot to get roasted peppers but had grape tomatoes which worked perfectly with the dressing. FOR SURE on my summer rotation. Served with garlic breadsticks.
I have been making this salad for quite a while. I have used it with groups for events like an open house. As Others have mentioned I increased the amount of my ingredients especially the meats. Delicious dressing. Make this a day ahead and then add more dressing to serve.
Great dressing and great recipe. As others have said, add whatever you want! I added kalamata olives, prosciutto, artichoke hearts, cherry tomatoes, and peperoncinis. Giada rocks!
This was delicious and easy to adjust the ingredients according to your taste.
Great twist to a classic
I made this salad today for my uncle’s birthday get together and everyone loved it! Very easy step by step instructions made it super easy to make. Thanks!