Antipasto Pasta Salad

Recipe Ingredients

1/2 lb	227g / 8oz	Rotini or fusilli = (corkscrew-shaped pastas)
1		Garlic clove
1/2 tablespoon	7.5ml	Dijon-style mustard
3 tablespoons	45ml	Red-wine vinegar
1 tablespoon	15ml	Balsamic vinegar
1/2 tablespoon	7.5ml	Water
1/4 cup	59ml	Vegetable oil
1/2 oz	14g	Sun-dried tomatoes not packed in oil - (1/4 cup) - soaked in hot water for 5 minutes and drained well
1/4 lb	113g / 4oz	Smoked mozzarella - cut 1/2" cubes
8 oz	227g	Canned garbanzos - drained, rinsed
1 1/4 oz	35g	Sliced hard salami - cut julienne strips
5		Bottled small pepperoncini - (to 10) = (pickled Tuscan peppers)
1/4 teaspoon	1.3ml	Dried hot red pepper flakes
1/2 cup	46g / 1.6oz	Minced fresh flat-leafed parsley leaves - - (loosely packed)

Recipe Instructions

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.

Source:
"SARA'S SECRETS with Sara Moulton - (Show # SS-1B30) - from the TV FOOD NETWORK"

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