Antipasto Pasta Salad

Antipasto Pasta Salad
Antipasto Pasta Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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)

Directions

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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