Recipe courtesy of Gourmet Magazine

Antipasto Pasta Salad

Save Recipe
  • Total: 51 min
  • Prep: 30 min
  • Inactive: 1 min
  • Cook: 20 min
  • Yield: 4 to 5 servings
Share This Recipe


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


  1. 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.
  2. In a blender blend the garlic, the mustard, the vinegars, the water, the 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, the mozzarella, the garbanzos, the salami, the Tuscan peppers, the red pepper flakes, and the parsley.
  4. Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled.