Antipasto Pasta Salad

1. 1

   In a kettle of boiling salted water cook the rotini until it is tender and drain.

2. 2

   Refresh the pasta under cold water and drain well.

3. 3

   In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt, to taste, until the dressing is emulsified.

4. 4

   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.

5. 5

   Chill the salad, covered, for 1 hour.

6. 6

   The salad may be made 2 days in advance and kept covered and chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.