ANTIPASTO PASTA SALAD

Antipasto Pasta Salad image

Categories Salad Blender Bean Pasta Tomato Appetizer Quick & Easy Mozzarella Meat Hot Pepper Chill Parsley Boil Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 8 to 10

Number Of Ingredients 14

Previous Next

Ingredients

1 pound rotini or fusilli (corkscrew-shaped pastas)
2 garlic cloves
1 tablespoon Dijon-style mustard
1/3 cup red-wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon water
1/2 cup vegetable oil
1 ounce (1/2 cup) sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes and drained well
1/2 pound smoked mozzarella, cut into 1/2-inch cubes
a 1-pound can garbanzo beans, drained and rinsed
3 1/2 ounces sliced hard salami, cut into julienne strips
10 to 20 bottled small peperoncini (pickled Tuscan peppers)
1/2 teaspoon dried hot red pepper flakes
1 cup loosely packed fresh flat-leafed parsley leaves, minced

Steps:

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.

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#15-minutes-or-less #time-to-make #course #preparation #occasion #healthy #salads #dinner-party #dietary #low-cholesterol #healthy-2 #low-in-something #taste-mood