Antipasto Pasta Salad Recipe - Cooking Index
Antipasto Pasta Salad Recipe - Cooking Index
| 1/2 lb | Rotini or fusilli | |
| = (corkscrew-shaped pastas) | ||
| 1 | Garlic clove | |
| 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 oz | Sun-dried tomatoes not | |
| Packed in oil - (1/4 cup) - soaked in hot water | ||
| For 5 minutes and drained well | ||
| 1/4 lb | Smoked mozzarella - cut 1/2" cubes | |
| 8 oz | Canned garbanzos - drained, rinsed | |
| 1 1/4 oz | Sliced hard salami - cut julienne strips | |
| 5 | Bottled small pepperoncini - (to 10) | |
| = (pickled Tuscan peppers) | ||
| 1/4 teaspoon | Dried hot red pepper flakes | |
| 1/2 cup | Minced fresh flat-leafed parsley leaves - - (loosely packed) |
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.
This recipe yields 4 to 5 servings.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B30) - from the TV FOOD NETWORK
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