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Antipasto Pasta Salad


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  • 1/2 pound rotini or fusilli (corkscrew-shaped pastas)
  • 1 garlic clove
  • 1/2 tablespoon Dijon-style mustard
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1/2 tablespoon water
  • 1/4 cup vegetable oil
  • 1/2 ounce sun-dried tomatoes not
  • packed in oil - (1/4 cup) soaked in hot water
  • for 5 minutes and drained well
  • 1/4 pound smoked mozzarella cut 1/2" cubes
  • 8 ounces canned garbanzos drained, rinsed
  • 1 1/4 ounces sliced hard salami cut julienne strips
  • 5 bottled small pepperoncini - (to 10) (pickled Tuscan peppers)
  • 1/4 teaspoon dried hot red pepper flakes
  • 1/2 cup minced fresh flat-leafed parsley leaves - (loosely packed)


Servings 4


Step 1

In a kettle of boiling salted water cook the rotini until it is tender and drain. Refresh the pasta under cold water and drain 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.

This recipe yields 4 to 5 servings.

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