| |
| |
| 2 |
|
handfuls Basil |
|
| 1/4 cup |
|
Red Wine Vinegar |
|
| 1 tsp |
|
Dijon mustard |
|
| 1/4 cup |
|
olive oil |
|
|
|
Salt |
|
|
|
Pepper |
|
| 1 |
|
clove garlic |
|
| 1 lb |
|
corkscrew pasta |
|
| 1 cup |
|
cubed turkey, preferably smoked |
|
| 1 cup |
|
cubed ham |
|
| 1 cup |
|
green olives, pitted sliced |
|
| 1/2 cup |
|
provolone, cubed |
|
| 4 |
|
roasted red peppers (preserved in water), chopped |
|
| 1 cup |
|
marinated mushrooms |
|
|
|
Salt |
|
|
|
pepper |
|
|
|
| |
| 1 |
Cook the pasta, drain and cool |
| 2 |
Make the dressing (basil through the garlic clove) by mixing in a blender. Toss the pasta with the dressing, mix. |
| 3 |
Add in the rest of the ingredients, mix |
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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