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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Can be prepared in 45 minutes or less but requires additional unattended time. 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 |
Directions:
1. 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.
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