Antipasto Pasta Salad Recipe

Fill a medium pot with water and set to boil.
While you’re waiting for the water to boil begin chopping the ingredients. Start with the artichokes, roasted red peppers and sun-dried tomatoes. Chop everything into a ¼-inch dice and once chopped place it all on a paper towel-lined plate to absorb any excess liquid.
2 Roasted red peppers, 170 ml Marinated Artichokes, 105 ml Sun-dried tomatoes
The water should be boiling by now so you can add the noodles and cook according to the package instructions.
500 g Fusili/Gemmelli
Next, dice your favourite cured meats and mozzarella cheese into ¼-inch pieces and julienne the fresh basil.
50 g Genoa Salami, 50 g Coppa di Parma, 50 g Prosciutto, 250 g mozzarella, 6-7 fresh basil leaves
Finally, make the G&K Italian dressing and sub sauce if you don’t already have some on hand.
1/3 cup G&K Italian dressing and sub sauce
The noodles should be cooked by now. Strain them in a colander and rinse with cold water to cool them to room temperature.
Add the noodles, diced roasted peppers, sun-dried tomatoes, artichokes, cured meats and mozzarella cheese to a large bowl. Finally, add the parmesan, basil and G&K Italian dressing and toss everything to combine well.
¼ cup parmesan cheese