Recipe: Antipasto Pasta Salad with Garlic-Basil Dressing

ANTIPASTO PASTA SALAD

FOR THE SALAD:
5 cups cold cooked pasta twists
2 jars artichoke hearts packed in oil, quartered
1 cup pitted ripe olives (small size)
1 cup cherry tomatoes, quartered
1/4 lb fresh mushrooms, sliced
1/8 lb Prosciutto or cooked ham, cut in thin strips
1 cup (1/4 lb) shredded Asiago or Parmesan cheese

FOR THE DRESSING:
1/2 cup raspberry or red wine vinegar
2/3 cup olive oil (or less)
1 1/2 tsp dried basil
2 cloves garlic, minced
1/4 tsp ground black pepper
Salt (to taste)

Mix all salad ingredients. Combine ingredients for the dressing and stir into the salad.

Serve immediately, but best served the following day when everything has had a chance to marinate.