Giada'S Antipasto Pasta Salad

• 1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
• 1/4 cup red wine vinegar
• 1 garlic clove
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 3/4 cup extra virgin olive oil
• 1 lb fusilli, cooked and drained
• 1/2 cup hard salami, cut into strips (about 3 ounces)
• 1/2 cup smoked turkey, cut into strips (about 3 ounces)
• 1/4 cup provolone cheese, cut into strips
• 1/4 cup asiago cheese, grated
• 2 tablespoons green olives, halved and pitted
• 2 tablespoons roasted red peppers, cut into strips
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

1. Red Wine 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. Antipasto Salad: In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

fresh basil, red wine vinegar, garlic, mustard, salt, fresh ground black pepper, extra virgin olive oil, fusilli, hard salami, turkey, provolone cheese, asiago cheese, green olives, red peppers, salt, fresh ground black pepper

Taken from www.food.com/recipe/giadas-antipasto-pasta-salad-239501 (may not work)