Antipasto Salad

Dressing:
2 cups fresh basil
1/4 cup red wine vinegar
1 clove garlic
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
3/4 cup EVOO

Salad:
1 pound fusilli pasta
4 oz hard salami, cut into strips
4 oz smoked turkey, cut into strips
3 oz provolone cheese, cut into strips
1/4 cup grated Parmesan cheese
3 oz black olive slices
2-3 oz sliced pepperoncini peppers
1/4 tsp salt
1/2 tsp black pepper

Vinaigrette:  In a blender, add basil, vinegar, garlic, mustard, salt and pepper.  Blend until all the herbs are finely chopped.  With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to boil.  Add pasta and cook until tender, about 8-10 minutes.  Drain pasta.  In a large bowl, toss together the cooked pasta with the remaining salad ingredients.  Drizzle with dressing and toss to coat. 

Serves 4