Antipasto Pasta Salad

Ready in 1 hour

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Ingredients

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1 oz Sun-dried tomatoes; (not soaked in hot water for 5 minutes and drained well (1/2 cup)
1/2 lb Smoked mozzarella; cut into cubes
3 1/2 oz salami; Sliced hard, cut into strips
1/2 ts Dried hot red pepper flakes
1 1-lb can garbanzo beans; drained and rinsed
10 Bottled peperoncini; small, up to 20
1/2 c Vegetable oil
1 c fresh leaves; Loosely packed
1 lb Rotini; or fusilli pasta
1/3 c Red-wine vinegar
2 Garlic
1 tb Dijon-style mustard
2 tb Balsamic vinegar
1 tb Water

Original recipe makes 1

Servings  

Preparation

In a kettle of boiling salted water cook the rotini until it is tender and drain it. Refresh the pasta under cold water and drain it 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. Serves 8 to 10. Gourmet June 1992

Calories Per Serving: 3761 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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