Fusilli Salad with Salami and Sun-Dried Tomato Vinaigrette

prep time:: 20 min
total time:: 1 hr 15 minutes

Makes 8-10 servings

ingredients

6 tablespoons extra-virgin olive oil
1 (8-ounce) jar oil-packed sun-dried tomatoes, drained, patted dry, and minced
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 garlic clove, minced
Salt and pepper
1 pound fusilli
8 ounces salami or pepperoni, cut into 1/4-inch-thick matchsticks
8 ounces provolone, cut into 1/4-inch-thick matchsticks
1/2 cup Kalamata olives, pitted and sliced
2 tablespoons capers, drained and chopped
2 tablespoons minced fresh parsley

directions

Whisk the oil, sun-dried tomatoes, vinegar, lemon juice, garlic, l/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the salad. Cook the fusilli in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 14 minutes. Drain the pasta thoroughly, then toss -while hot with the dressing. Refrigerate until chilled, about 30 minutes. Stir in the remaining ingredients. Season with salt and pepper to taste before serving.

Source: Americas Test Kitchen