Antipasto Pasta Salad

• 23 cup red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 34 cup extra virgin olive oil
• 1 lb fusilli
• 12 cup hard salami, cut into strips
• 12 cup pepperoni, cut into strips
• 14 cup provolone cheese, cut into strips
• 14 cup grated asiago cheese
• 14 cup chopped olive (your choice)
• 14 cup roasted red pepper, cut into strips
• 1 (4 ounce) jar marinated artichoke hearts, cut into quarters
• 1 cup fresh basil, cut into strips
• 12 teaspoon fresh ground black pepper
• 12 teaspoon salt
• Italian bread, toasted & cubed (optional)

1. Mix ingredients for vinegarette and shake or blend well.
2. Bring a large pot of salted water to boil over high heat.
3. Add pasta and cook until tender but still firm to the bite.
4. Drain pasta.
5. In a large bowl, toss cooked pasta with remaining salad ingredients.
6. Drizzle with dressing.
7. Add croutons or other toppings as desired.

red wine vinegar, garlic, mustard, salt, ground black pepper, extra virgin olive oil, fusilli, hard salami, pepperoni, provolone cheese, asiago cheese, olive, red pepper, hearts, fresh basil, ground black pepper, salt, italian bread

Taken from www.food.com/recipe/antipasto-pasta-salad-316032 (may not work)