Antipasto Salad

Vinaigrette:

1 bunch of fresh basil, stemmed and chopped

1/4 c. red wine vinegar

1 clove garlic, chopped

1 tsp. Dijon mustard

1/2 tsp. salt

1/2 tsp. ground black pepper

3/4 c. extra virgin olive oil

Antipasto Salad:

1 lb. rotini pasta

1 c. hard salami, diced

1 c. smoked turkey, diced

1 c. provolone cheese, diced

1/2 c. grated Asiago cheese

1/2 c. roasted peppers, chopped

1/4 tsp. salt

1/2 tsp. pepper

In either a medium bowl, if using an immersion blender, or in a traditional blender, add the basil, vinegar, olive oil, garlic, mustard, salt and pepper. Blend until basil is incorporated into a smooth dressing.

Cook the pasta according to package directions. Drain and cool.

In a large bowl combine salami, turkey, cheeses, and peppers. Toss to mix.

Pour dressing onto the salad and fold through until well coated. Season with salt and pepper.

Serve immediately or chill.