Antipasto Pasta Salad
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.
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INGREDIENTS
Nutrition- 1⁄2
- 1⁄2tablespoon dijon-style mustard
- 3tablespoons red wine vinegar
- 1tablespoon balsamic vinegar
- 1⁄2tablespoon water
- 1⁄4cup vegetable oil
- 1⁄2
- 1⁄4
- 8
- 1 1⁄4ounces sliced hard salami, cut into julienne strips
- 5 -10bottled small pepperoncini peppers (pickled Tuscan peppers)
- 1⁄4teaspoon hot red pepper flakes
- 1⁄2
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.