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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This is an unbelievably delicious pasta salad - it has to be with all that good stuff that goes in. Next picnic, bbq, pot-luck or get-together, this will get all the raves. Ingredients:
1 lb fusilli, cooked until al dente,drained,rinsed under cold water |
2 cloves garlic |
1 tablespoon dijon mustard |
1/3 cup red wine vinegar |
2 tablespoons balsamic vinegar |
1 tablespoon water |
1/2 cup olive oil |
1/2 cup sun-dried tomato, soaked in hot water for 5 minutes and drained well (not packed in oil) |
1/2 lb smoked mozzarella cheese, cut into 1/2 inch cubes |
1 (1 lb) can chickpeas, drained and rinsed |
4 ounces sliced hard salami, cut into julienne strips (preferably air-dried) |
1 small red onion, minced |
10 -20 small bottled pepperoncini peppers (pickled tuscan peppers) |
1/2 teaspoon dried hot pepper flakes |
1/2 cup loosely-packed basil, minced |
1 cup loosely-packed parsley, minced |
Directions:
1. In a blender, blend garlic, mustard, vinegar, water, oil and salt to taste, until emulsified.
2. In a very large bowl, toss pasta with the dressing and stir in all remaining ingredients.
3. May be made up to 2 days in advance.
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