Antipasto Pasta Salad
photo by Bev I Am
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄2 lb rotini pasta (corkscrew-shaped pastas) or 1/2 lb fusilli (corkscrew-shaped pastas)
- 2 garlic cloves
- 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 tomato, not packed in oil, soaked in hot water for 5 minutes and drained well
- 1⁄4 lb smoked mozzarella cheese, cut into 1/2 inch cubes
- 8 ounces canned garbanzo beans, drained and rinsed
- 1 1⁄4 ounces sliced hard salami, cut into julienne strips
- 5 -10 bottled small pepperoncini peppers (pickled Tuscan peppers)
- 1⁄4 teaspoon hot red pepper flakes
- 1⁄2 cup loosely packed fresh flat-leaf parsley, minced
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.
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Reviews
-
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
RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.