Nancy in the July 04th issue of Recipe Exchange Ande ask for an Antipasto salad recipe, here are several.
Bren on the banks of Lake D’Arbonne, Louisiana

Antipasto Salad
4 to 6 servings

Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

Antipasto Salad:
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

Antipasto Salad

2 hearts romaine lettuce, chopped
1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced
2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped (this item is found on the Italian foods aisle in jars or, in bulk bins near olive section)
12 pitted black olives, coarsely chopped, such as Calamata
12 jumbo green olives, pitted, coarsely chopped
1 small jar, 8 ounces, roasted red peppers, drained and diced
1 small jar, 6 ounces, marinated artichoke hearts, drained
2 tablespoons balsamic vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

Antipasto Salad

1/2lb. of a Smoked Honey Ham sliced thin
1/2lb. of Prosciutto sliced thin
1/2lb. of hot or mild Copacolla sliced thin
1/2lb. of Genoa Salami sliced thin
1/4lb. of Pepperoni sliced thin
12oz. of Fresh Buffalo Mozzarella cheese
2lb. of Fontinella cheese
1lb. of Asiago cheese
12oz. jar of Imported Pepperoncini
12oz. jar of Roasted Red Peppers
120z. jar of Marinated Artichoke Hearts
1/2pd. of Marinated Italian Green Olives
1 loaf of Fresh Italian Bread
1 or 2 bottles of Italian Red Wine

Roll the ham, prosciutto, capacolla and salami into toothpicks and arrange on a serving platter.
Slice the mozzarella into 1/4 inch pieces and arrange. Slice the fontinella and asiago cheese into 1/2 inch pieces and arrange.

Slice the red peppers, artichokes and pepperoncini and arrange. Place the olives on the plate. Slice the bread.

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