Antipasto Pasta Salad

READY IN: 38mins
Recipe by evelyn/athens

This is an unbelievably delicious pasta salad - it has to be with all that good stuff that goes in. Next picnic, bbq, pot-luck or get-together, this will get all the raves.

Top Review by sugarpea

What a wonderful mix of goodies. Just delicious and not nearly as time consuming as the list of ingredients might suggest. Leftovers will be welcomed. Very, VERY good.

Ingredients Nutrition

  • 1 lb fusilli, cooked until al dente,drained,rinsed under cold water
  • 2 cloves garlic
  • 1 tablespoon Dijon mustard
  • 13 cup red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water
  • 12 cup olive oil
  • 12 cup sun-dried tomato, soaked in hot water for 5 minutes and drained well (not packed in oil)
  • 12 lb smoked mozzarella cheese, cut into ½ inch cubes
  • 1 (1 lb) can chickpeas, drained and rinsed
  • 4 ounces sliced hard salami, cut into julienne strips (preferably air-dried)
  • 1 small red onion, minced
  • 10 -20 small bottled pepperoncini peppers (pickled Tuscan peppers)
  • 12 teaspoon dried hot pepper flakes
  • 12 cup loosely-packed basil, minced
  • 1 cup loosely-packed parsley, minced

Directions

  1. In a blender, blend garlic, mustard, vinegar, water, oil and salt to taste, until emulsified.
  2. In a very large bowl, toss pasta with the dressing and stir in all remaining ingredients.
  3. May be made up to 2 days in advance.

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