Prep: 30 mins | Cook: 10 mins | Total: 40 mins | Servings: 12 | Yield: 12 servings
The perfect side dish for greasy meals! Yesterday, I cooked steak and I could not think of any side dish so I looked for recipes online. This was the third recipe that I read. I got so excited just by reading the ingredients so I made it. I am so glad that I did because it’s perfect to go with the steak. A lot of things are happening in your mouth all at once!
Ingredients:
Vinaigrette:
¾ cup extra virgin olive oil
⅔ cup red wine vinegar
1 clove garlic, chopped
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
Salad:
1 (16 ounces) package fusilli pasta
1 ½ cups thinly sliced fresh basil
½ cup thinly sliced Genoa salami
½ cup thinly sliced pepperoni
1 (6.5 ounces) jar marinated artichoke hearts, drained and quartered
¼ cup thinly sliced provolone cheese
¼ cup grated Asiago cheese
3 tablespoons chopped olives
3 tablespoons sliced roasted red peppers
½ teaspoon freshly ground black pepper
¼ teaspoon salt
Directions:
Step 1: In a medium mixing bowl, add vinegar, garlic, Dijon mustard, olive oil, salt, and pepper. Whisk until well mixed.
Step 2: Place a large pot on the stove and pour salted water. Turn the heat to high and bring the water to a boil.
Step 3: Add the fusilli and cook for 12 minutes or until the al dente’. Drain the water and rinse the fusilli in running water to stop the cooking process.
Step 4: In a large mixing bowl, add the cooked fusilli, salami, pepperoni, basil, Asiago cheese, artichoke hearts, provolone cheese, 1/3 teaspoon salt, 1/2 teaspoon black pepper, olives, and roasted red peppers. Toss until all the ingredients are well combined.
Step 5: Drizzle the vinaigrette over the salad and toss until all the ingredients are well combined and coated with the sauce.
Step 6: Serve and enjoy!
Nutrition Facts:
Per Serving: 372.8 calories; protein 10.7g 21% DV; carbohydrates 30.8g 10% DV; fat 23.5g 36% DV; cholesterol 20.5mg 7% DV; sodium 626.3mg 25% DV.
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