Bow-Tie Antipasto Pasta Salad

Italian Vinaigrette

• 6 oz olive oil
• 1 lemon, thin peel only, no pith, plus 2 tbsp juice, divided
• 2 garlic cloves
• 1 tsp dried basil
• ½ tsp dried oregano
• ½ tsp sugar
• 1 tsp salt
• 3 oz red wine vinegar
• ⅛ tsp paprika
• ½ tsp onion powder
• 1 tsp Dijon mustard

Pasta Salad

• 50 oz water
• 16 oz dried bow-tie pasta
• 4 oz red onions, quartered
• 5 oz salami, sliced (¼ in.)
• 4 oz roasted red peppers, julienned, drained
• 4 oz pepperoncini, julienned, drained
• 3 ½ oz sliced black olives, drained
• 8 oz mozzarella bocconcini, drained
  of 8 oz ciliegine, drained
• fresh basil leaves, thinly sliced, to garnish