Antipasto Pasta Salad

READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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