Marinated Antipasto Pasta Salad

Make-Ahead Time 2 hours or 1 month in refrigerator

Final Prep Time 20 minutes

Makes 6 servings

2	cloves garlic, peeled
2/3	cup white balsamic or white wine vinegar
2	tablespoons Dijon mustard
1	teaspoon salt
1/2	teaspoon sugar
1	cup extra-virgin olive oil
4	ounces uncooked ziti or mostaccioli pasta
6	ounces Genoa salami or summer sausage, diced
6	ounces provolone, smoked mozzarella or regular mozzarella cheese, diced
12	calamata olives
12	red and/or yellow cherry tomatoes
4	bottled peperoncini peppers, sliced and seeded
	Lettuce leaves
	Chopped fresh basil

For dressing, drop garlic through feed tube of food processor while motor is running. Process until garlic is minced.
Add vinegar, mustard, salt and sugar; process until blended. With motor running, slowly pour oil through feed tube; process until thickened. Cover; refrigerate 2 hours or up to 1 month.
Cook pasta according to package directions; drain and rinse with cool water.
Combine pasta, salami, cheese, olives, tomatoes and peperoncini in medium bowl. Add dressing; toss well. Cover; refrigerate 2 hours or up to 2 days. Serve on lettuce leaves. Sprinkle with basil.

Serve with crusty Italian bread or crisp bread sticks.

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Marinated Antipasto Pasta Salad