Antipasto Pasta Salad

Ready in 1 hour

Try this Antipasto Pasta Salad recipe, or contribute your own. "Garbanzo" and "June" are two of the tags cooks chose for Antipasto Pasta Salad.

Tip: Another recipe with the exact-same name "Antipasto Pasta Salad" ranks higher.


Are you making this? 
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



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!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Antipasto Pasta Salad. Be the first to review it!

I'd rate it:

sign in to add your comment


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free