Antipasto Pasta Salad


1 bag garden spiral pasta,boiled, and rinsed on cold water
2 cans medium size olives
2 cans quartered artichoke hearts in water, drained
1 jar roasted red peppers
1 bag of thick cut salami, quartered
1-1lb block mozzarella cheese, cut into small chucks
1 bag sun dried tomato, rough chopped
1 bunch of asparagus, roasted (optional)

Boil noodles, drain. Rinse in cold water until cold to touch. Add other ingredients to noodles. Toss. Set in fridge.

1 Tbsp chopped shallot
1 Tbsp dijon mustard
2 Tbsp sugar
1 tsp garlic, minced
1/2 cup champagne wine vinegar
1-1/2 cup olive oil
3/4 tsp salt
1/2 tsp white pepper
Place all ingredients in a food processor, blend until all completely combined. Place In a covered container and in the fridge until chilled.

After dressing is chilled top salad and toss. Place in fridge until ready to serve!


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