Antipasto Salad

Ingredients

• Basil

  Fresh

  100g

• Red wine vinegar

  ¼ cup or 60g

• Garlic

  Raw

  1 clove or 3g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  ¾ cup or 162g

• Pasta

  Corn, dry

  16 oz or 454g

• Pork salami

  Dry or hard

  50g

• Provolone cheese

  Reduced fat

  ¼ cup, diced or 33g

• Asiago Cheese

  Boar's Head

  25g

• Olives

  Ripe, canned (small-extra large)

  2 tbsp or 17g

• Red bell pepper

  Sweet, raw

  2 tbsp or 19g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Sliced turkey

  Light meat

  3 slice oval or 78g

Directions

1. 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.
2. 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.
3. In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.
4. (source: https://www.foodnetwork.com/recipes/giada-de-laurentiis/antipasto-salad-recipe-1945921)