RED WINE VINAIGRETTE:
- 1 Bunch fresh basil, stemmed and leaves chopped (about 2 cups)
- ¼ cup red wine vinegar
- 1 Clove Garlic
- 1 tsp. Dijon Mustard
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- ¾ Cup Extra-Virgin Olive Oil
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. I make a double batch of this dressing if doing ahead or I know I will have leftovers.
ANTIPASTO SALAD – Serves 15 on a Buffet – makes a goodly amount and keeps well.
- 1 # Fusilli Pasta, Bow Ties or any nice shape pasta
- ½ Cup Hard Salami, cut into strips (about 3 ounces)
- ½ cup Smoked Turkey, cut into strips (about 3 ounces)
- ¼ cup Provolone Cheese, cut into strips
- ¼ cup Grated Asiago Cheese
- 2 Tbs. Green Olives halved and pitted
- 2 Tbs. Roasted Red Peppers, cut into strips
- ¼ tsp. salt
- ½ tsp freshly ground Black Pepper
- ¼ cup Toasted Pignole Nuts
I have used: dried cranberries, the cheeses, meats and roasted red peppers in chunks (I prefer this), have substituted poached or nicely cooked chicken in chunks instead of the cold cuts.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until almost tender but still firm to the bite. Drain pasta. The pasta will be absorbing dressing and become even softer.
In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Pour some of the dressing over mix and toss to coat. If you are eating right away, make sure to dress well. If you are making ahead I would not use cold cuts or I would add just before serving. Do not add cheese if doing ahead either. Both items will become soggy. If you are using chicken it is okay to add if doing ahead and dress lightly, reserving extra dressing to redress the salad before serving.
MOTHER NOODLES’S ADAPTATION OF GIADA DE LAURENTIIS FOOD NETWORK SHOW 08/06/2006
You have done it again. Superb post.