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
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|Serving Size: 1 Serving (1445g)|
|Recipe Makes: 1|
|Calories from Fat: 1484 (39%)|
|Amt Per Serving||% DV|
|Total Fat 164.9g||220 %|
|Saturated Fat 42.5g||213 %|
|Monounsaturated Fat 76.1g|
|Polyunsanturated Fat 35.1g|
|Cholesterol 547.8mg||169 %|
|Sodium 4517.9mg||156 %|
|Potassium 3742.2mg||98 %|
|Total Carbohydrate 398.2g||117 %|
|Dietary Fiber 38.4g||154 %|
|Sugars, other 359.8g|
|Protein 172.1g||246 %|
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Calories per serving: 3761
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