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Antipasto with Fresh Basil and Mozzarella

Antipasto with Fresh Basil and Mozzarella

Ingredients

1/216-oz.  pkg. fusilli pasta, uncooked
1/4cup  white wine vinegar
6tbsp.  olive oil, divided
1/3cup  chopped fresh basil
2tbsp.  capers
1clove garlic, minced
6oz.  fresh mozzarella cheese, thinly sliced
1/2lb.  sliced hard salami or prosciutto, cut into thin strips
115-oz.  can garbanzo beans, rinsed and drained
1/214-oz.  jar pepperoncini peppers, drained
112-oz.  jar roasted red peppers, drained
1/3cup  pitted black olives
Focaccia bread (optional)

Directions

Prepare pasta according to package directions; drain and let cool. Add vinegar and 2 tablespoons of the oil. Cover and refrigerate.
Meanwhile, whisk together remaining 4 tablespoons oil, basil, capers, and garlic; set aside. Combine fresh mozzarella, salami, beans, peppers and olives in large bowl. Drizzle with reserved olive oil mixture, tossing well. Cover and refrigerate at least 30 minutes.
Arrange pasta and vegetable mixture on large serving platter. Serve cold with focaccia bread, if desired.
*chill time extra

Nutrition Facts

Serving Size 1
Amount Per Serving
Calories 592 Fiber 3g
Calories From Fat 304 Sugars 3g
Total Fat 34g Protein 26g
Saturated Fat 10g Carbohydrates 45g
Cholesterol 52mg Potassium
Sodium 2334mg Sodium Extra
Print   Full | 3x5 | 4x6
Serves: 6
Prep Time:
15 minutes*
Cook Time:
10 minutes
Print Recipe
Full | 3x5 | 4x6
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