Total Time
Prep 30 mins
Cook 20 mins

This pasta salad is adapted from Gourmet Magazine and tastes like it came from an Italian Deli. Update: I wanted to add that I like to double the dressing and add more before serving.

Ingredients Nutrition


  1. In a kettle of boiling salted water cook the rotini until it is tender and drain.
  2. Refresh the pasta under cold water and drain well.
  3. In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt, to taste, until the dressing is emulsified.
  4. 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.
  5. Chill the salad, covered, for 1 hour.
  6. The salad may be made 2 days in advance and kept covered and chilled.


Most Helpful

I thought the marinade for this salad was fabulous. Next time, I will double the marinade because I thought mine was a little dry. Any leftover marinade I would like to try with some chicken. I would also try using whole wheat pasta and some artichoke hearts to see how that would be. I have tried other recipes from Roxygirl and they have all been good which is why I tried this one. Once again, she did not disappoint. Thanks again, Roxygirl

JFitz May 31, 2009

We have a great salad here! I did leave out the garbanzo beans cause we don't like them. Added lots of hard salami, and a chunk of pepperoni too. Great tasting salad!

Cheffette Teresa July 07, 2009

This is so good, we would consider eating it as a main dish! I made it exactly as directed and will be making it often : ) Thanks, Roxygirl!

Bev July 25, 2006

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