Classic Marinated Antipasto Pasta Salad Recipe

INGREDIENTS

Antipasto Dressing 2 cloves garlic, peeled 2/3 cup white balsamic or white wine vinegar 2 tablespoons Dijon mustard 1 teaspoon salt 1/2 teaspoon sugar 1 cup extra-virgin olive oil Pasta Salad 4 ounces uncooked ziti or mostaccioli pasta 6 ounces Genoa salami or summer sausage, diced 6 ounces provolone, smoked mozzarella or regular mozzarella cheese, diced 12 calamata olives 12 red and/or yellow cherry tomatoes 4 bottled peperoncini peppers, sliced and seeded Lettuce leaves Chopped fresh basil

PREPARATION:

1. For dressing, drop garlic through feed tube of food processor while motor is running. Process until garlic is minced.
2. Add vinegar, mustard, salt and sugar; process until blended. With motor running, slowly pour oil through feed tube; process until thickened. Cover; refrigerate 2 hours or up to 1 month.
3. Cook pasta according to package directions; drain and rinse with cool water.
4. Combine pasta, salami, cheese, olives, tomatoes and peperoncini in medium bowl. Add dressing; toss well. Cover; refrigerate 2 hours or up to 2 days. Serve on lettuce leaves. Sprinkle with basil.

Serving suggestion Serve with crusty Italian bread or crisp bread sticks. This recipe appears in: Italian NUTRITIONAL INFORMATION: Sodium 1603 mg Protein 17 g Fiber 1 g Carbohydrate 27 g Cholesterol 42 mg Total Fat 55 g Calories from Fat 74 % Calories 665 DIETARY EXCHANGE: Fat 9-1/2 Meat 2 Vegetable 1 Starch 1-1/2