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.
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!