Recipe courtesy of Gourmet Magazine
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Total:
51 min
Prep:
30 min
Inactive:
1 min
Cook:
20 min
Yield:
4 to 5 servings

Ingredients

Directions

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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