Food Network Scholar: Antipasto Salad

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Sunday, August 3, 2014

Antipasto Salad

I slipped a day behind on my blog posts. This has been a busy social weekend! Out with friends on Saturday, and a family reunion today, kept me from the computer. However, I was not away from the kitchen! It was a weekend of picnic food. This featured salad is a guy's pasta salad. Filled with sharp flavors like salami, garlic and provolone. Easy to make and easy to transport, this is a crowd-pleaser. Try it the next time you need to bring a summer covered dish.

Antipasto Salad
printable recipe

Vinaigrette:

1 bunch of fresh basil, stemmed and chopped
1/4 c. red wine vinegar
1 clove garlic, chopped
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. ground black pepper
3/4 c. extra virgin olive oil

Antipasto Salad:

1 lb. rotini pasta
1 c. hard salami, diced
1 c. smoked turkey, diced
1 c. provolone cheese, diced
1/2 c. grated Asiago cheese
1/2 c. roasted peppers, chopped
1/4 tsp. salt
1/2 tsp. pepper

In either a medium bowl, if using an immersion blender, or in a traditional blender, add the basil, vinegar, olive oil, garlic, mustard, salt and pepper. Blend until basil is incorporated into a smooth dressing.