Antipasto Pasta Salad

By Nemo

Ingredients

• 1 lb Rotini or Fusilli (corkscrew-shaped pastas)
• 2 garlic cloves
• 1 Tbs Dijon-style mustard
• 1/3 cup red-wine vinegar
• 2 Tbs balsamic vinegar
• 1 Tbs water
• 1/2 cup vegetable oil
• 1 oz (1/2 cup) sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes and drained well
• 1/2 lb smoked mozzarella, cut into 1/2-inch cubes
• a 1-pound can garbanzo beans, drained and rinsed
• 3 1/2 oz sliced hard salami, cut into julienne strips
• 10 to 20 bottled small peperoncini (pickled Tuscan peppers)
• 1/2 tsp dried hot red pepper flakes
• 1 cup loosely packed fresh flat-leafed parsley leaves, minced

Details

Servings 8
Preparation time 45mins
Cooking time 45mins
Adapted from epicurious.com

Preparation

Step 1

In a kettle of boiling salted water cook the rotini until it is tender and drain it. Refresh the pasta under cold water and drain it well. In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, the mozzarella, the garbanzos, the salami, the Tuscan peppers, the red pepper flakes, and the parsley. Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled.