Antipasto Pasta Salad

Total Time:
51 min
30 min
1 min
20 min

4 to 5 servings

  • 1/2 pound 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 ounce (1/4 cup) sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes and drained well
  • 1/4 pound smoked mozzarella, cut into 1/2-inch cubes
  • 8 ounces canned garbanzos, drained and rinsed
  • 1 1/4 ounces sliced hard salami, cut into julienne strips
  • 5 to 10 bottled small pepperoncini (pickled Tuscan peppers)
  • 1/4 teaspoon dried hot red pepper flakes
  • 1/2 cup loosely packed fresh flat-leafed parsley leaves, minced
  • 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.

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