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30-Minute Fusilli Salad with Salami, Provolone, and Sun-Dried Tomato Vinaigrette
Ingredients
  • 6 tablespoons extra-virgin olive oil
  • 1 (8-ounce) jar oil-packed sun-dried tomatoes, drained and minced
  • ¼ cup red wine vinegar
  • 2 tablespoons minced fresh basil or minced fresh parsley
  • 1 garlic clove, minced
  • Salt and ground black pepper
  • 1 pound fusilli pasta
  • 8 ounces thickly sliced salami, cut into matchsticks
  • 1 ½ ounces baby spinach
  • 8 ounces thickly sliced provolone cheese, cut into matchsticks
  • ½ cup pitted Kalamata olives, sliced
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