Antipasto Pasta Salad

Name: Antipasto Pasta Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
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

(4)

Recipe by Roxygirl in Colorado

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.

People talking

Join In Now Join the conversation!

READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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.

Submit a Recipe Correction