No Ordinary Antipasto Salad

1. 1

   Cook the pasta according to the package directions until al dente using well salted water.

2. 2

   Remove from cooking water with a slotted spoon, rinse under cold water, and drain well (yes, SHOCK your pasta and rinse off all that nasty starch!

3. 3

   ).

4. 4

   Add the green beans to the boiling water and cook until crisp-tender.

5. 5

   Remove the green beans, rinse and drain with the pasta.

6. 6

   In a small bowl, using a wire whisk, blend the garlic, mustard, honey and vinegars.

7. 7

   Slowly whisk in the oil and add salt and pepper to taste (if desired).

8. 8

   Reserve 1/2 of the dressing.

9. 9

   In a very large bowl, toss the pasta with the dressing and stir in the bocconcini, garbanzos, salami, artichoke hearts, tomatoes, olives, red pepper flakes, basil and parsley.

10. 10

    Cover and chill for at least 1 hour.

11. 11

    Toss with reserved dressing just before serving.

12. 12

    The salad may be made up to 2 days in advance.

* Per serving · 4 servings · Values may vary.

No additional tips available.