Antipasto pasta salad valerie bertinelli

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Video Antipasto pasta salad valerie bertinelli

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1/2 teaspoon kosher salt, plus further for salting pasta water

Reading: Antipasto pasta salad valerie bertinelli

1 pound fusilli

1/2 cup olive oil

1/4 cup white wine vinegar

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1 tablespoon chopped contemporary oregano

1 teaspoon honey

4 tablespoons grated Parmesan

Freshly floor black pepper

One 12-ounce jar marinated artichoke hearts, drained and chopped

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One 12-ounce jar roasted crimson peppers, drained and sliced into 1/4-inch strips

One 4.6-ounce jar Kalamata olives, drained and chopped

8 ounces contemporary mozzarella, reduce into cubes

4 ounces sliced salami, reduce into quarters

2 tablespoons torn contemporary basil

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