Antipasto Pasta Salad

Serving Size : 1
Ingredients

for prepare Antipasto Pasta Salad

:

Amount	Measure	Ingredient - Preparation Method
1	pound	rotini or fusilli - (corkscrew-shaped
pastas antipasto pasta salad
2		garlic cloves
1	tablespoon	Dijon-style mustard
1/3	cup	red-wine vinegar
2	tablespoons	balsamic vinegar
1	tablespoon	water
1/2	cup	vegetable oil
1	ounce	sun-dried tomatoes - (not packed in oil),
soaked in hot water for 5 minutes and drained well1/2 cup antipasto pasta salad
1/2	pound	smoked mozzarella - cut into 1/2-inch
cubes a1-poundcan garbanzo beans, drained and rinsed antipasto pasta salad
3 1/2	ounces	sliced hard salami - cut into julienne
strips antipasto pasta salad
10		bottled small peperoncini - (pickled Tuscan
peppers), up to 20 antipasto pasta salad
1/2	teaspoon	dried hot red pepper flakes
1	cup	loosely packed fresh flat-leafed parsley - minced

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. Serves 8 to 10. Gourmet June 1992

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