Summer Nights

**not gluten free**

The Husband and  are lucky enough to live in a neighborhood that is filled to the brim with laughter and life.  Too many nights than I care to admit, The Husband and I, exhausted, stumble home from being out with friends only to find a second wind when the neighbors beckon.  

I try to keep a few recipes in my arsenal that are easy to prepare and quick to throw together on those lazy weekends when everyone is drawn outside.  In addition to the sun-dried tomato pasta salad from Ina, this is another excellent pasta salad to have handy.  Preparing it is as easy as a trip to the deli counter and heaving your blender onto the counter.  Packed with protein, this salad can hold it’s own or make an excellent accompaniment to whatever the neighbors throw together.

Antipasto Salad
Adapted from Giada De Laurentiis

Red Wine Vinaigrette
1 bunch fresh basil, chopped
1/4 c red wine vinegar
2-3 cloves garlic
1 medium onion, quartered
1 T Dijon mustard
Salt & Pepper to taste
3/4 c olive oil
Pinch Red pepper flakes

Antipasto Salad:
1 lb fusili pasta
3 oz hard salami, cut into strips
3 oz smoked turkey, cut into strips
4 slices provolone, cut into strips
1/4 c grated Asiago cheese
2 T green olives, halved and pitted
2 T roasted red peppers, cut into strips
Salt & Pepper to taste

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

Bring a large pot of salted water to boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 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.  Serve.