ANTIPASTO PASTA SALAD (for 8 to 10)
1 pound rotini or fusilli (corkscrew shaped pasta)
2 garlic cloves
1 tablespoon Dijon style mustard
1/3 cup red wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon water
½ cup vegetable oil
2 ounces (1 cup) sun dried tomatoes (not packed in oil), soaked in hot water for 5 minutes and drained well
½ pound smoked mozzarella, cut into ½ inch cubes
a 1 pound can garbanzo beans, drained and rinsed
a small jar marinated artichoke hearts, roughly chopped
3-1/2 ounces sliced hard salami, cut into julienne strips
10 to 20 bottled small pepperoncini (pickled Tuscan peppers)
½ teaspoon dried hot red pepper flakes
1 cup loosely packed fresh flat leaf parsley leaves, minced
1. In a kettle of boiling salted water cook the rotini until it is tender and drain it. Refresh the pasta under cold running water and drain it well.
2. In a blender blend the garlic, mustard, vinegars, water, oil and salt to taste until the dressing is emulsified.
3. In a very large bowl toss the pasta well with the dressing and stir in the sun dried tomatoes, mozzarella, garbanzos, salami, Tuscan peppers, artichoke hearts, red pepper flakes and parsley.
4. Chill the salad, covered, for 1 hour.
NOTE: The salad may be made 2 days in advance and kept covered and chilled.
adapted from The Best of Gourmet, 1993