Antipasto Pasta Salad | Emeril Lagasse

This is not your mother’s pasta salad! It’s Emeril’s Antipasto Pasta Salad with everyone’s favorite Italian ingredients—pasta, prosciutto, and provolone. ANTIPASTO PASTA SALAD SERVES 8 to 10 1 tablespoon plus ½ teaspoon salt 1 pound rotini pasta 2 teaspoons minced garlic ¼ cup balsamic vinegar 1 teaspoon dried Italian seasoning 1/4 teaspoon crushed red pepper flakes 1/4 cup plus 2 tablespoons extra-virgin olive oil ¼ cup roughly chopped fresh basil, plus basil sprigs for garnish 2 tablespoons chopped fresh parsley 1 1/2 cups 1/4-inch cubes provolone 1 cup thinly sliced oil-packed sun-dried tomatoes, drained 1 cup thinly sliced salami, cut into strips (1/4 pound) 1 cup thinly sliced prosciutto, cut into strips (1/4 pound) Emeril’s Essence, for garnish (optional) Parmesan cheese, shaved, for garnish (optional) Bring a large pot of water to a boil over high heat. Season with salt and return to a boil. Add the rotini and cook, stirring occasionally to keep the pasta from sticking together, until just al dente