Summer Italian Pasta Salad

Antipasto meets pasta salad in this satisfying dish that’s perfect for a warm summer evening!

Salt

1 lb. tricolored rotini or fusilli pasta

1/2 cup extra-virgin olive oil 2 Tbs. balsamic vinegar 1 Tbs. Dijon mustard

2 small cloves garlic, minced

8 oz. sweet soppressata, thinly sliced, cut into thin strips

8 oz. mozzarella, cut into 1/2" cubes

3/4 cup drained pitted black olives, chopped

4 oz. Genoa salami, cut into 1/2" cubes

1/2 cup sun- dried tomatoes (not oil- packed), soaked in hot water 5 minutes, well drained, and chopped

1/4 cup freshly grated Parmigiano- Reggiano cheese

Freshly ground pepper

1 cup packed fresh basil leaves, thinly sliced l Bring large pot of water to boil; add 2 Tbs. salt. Add rotini; cook, stirring occasionally, until tender but still firm to the bite. Drain pasta; set aside to cool. l Put olive oil, vinegar, mustard and garlic in lidded jar; seal and shake vigorously. Combine pasta, soppressata, mozzarella, olives, salami, sun- dried tomatoes and Parmesan in large bowl. Toss well with dressing; add salt and pepper to taste. Cover; refrigerate at least 1 hour before serving. Just before serving, toss in basil. Servings: 6. Cals.: 812. Protein: 36 g. Fat: 47 g. (15 g. saturated). Chol.: 86 mg. Carbs.: 61 g. Sodium: 1,609 mg. Fiber: 3 g. Sugar: 7 g. Kitchen time: 30 minutes. Total time: 1 hour, 30 minutes.