Shelly's Recipe

ANTIPASTO PASTA SALAD IV

Category: Pasta Salads

2 tbsp plus 1/2 tsp salt
1 tbsp olive oil
1 lb rotini pasta
2 tsp minced garlic
2 tsp balsamic vinegar
1 tsp dried Italian herb mixture
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper
1/4 cup plus 2 tbsp extra-virgin olive oil
1 1/2 cups provolone, cut into 1/4 inch cubes
1 cup thinly sliced oil-packed sun-dried tomatoes, drained
1 cup thinly sliced salami (1/4 lb)
1 cup thinly sliced prosciutto (1/4 lb)
2 tbsp finely chopped fresh parsley leaves and fresh basil leaves

Combine 2 tbsp salt, the olive oil, and 4 quarts water in a large pot over high heat and bring to a boil. Add the rotini and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes.

Meanwhile, mash together the garlic and remaining 1/2 tsp salt in a large bowl. Add the balsamic vinegar, Italian seasoning, black pepper, and crushed red pepper. Whisk to blend. Gradually whisk in the olive oil.
Drain the rotini and rinse under cold running water until cool.

Add to the vinaigrette, along with the provolone, tomatoes, salami, prosciutto, parsley, and basil. Toss to mix. Serve immediately or cover and refrigerate until ready to serve. Let the salad return to room temperature before serving.