Antipasto Pasta Salad

Servings: 4 servings


Ingredients


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.