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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This pasta salad is adapted from Gourmet Magazine and tastes like it came from an Italian Deli. Update: I wanted to add that I like to double the dressing and add more before serving. Ingredients:
1/2 lb rotini pasta (corkscrew-shaped pastas) or 1/2 lb fusilli (corkscrew-shaped pastas) |
2 garlic cloves |
1/2 tablespoon dijon-style mustard |
3 tablespoons red wine vinegar |
1 tablespoon balsamic vinegar |
1/2 tablespoon water |
1/4 cup vegetable oil |
1/2 ounce sun-dried tomato, not packed in oil, soaked in hot water for 5 minutes and drained well |
1/4 lb smoked mozzarella cheese, cut into 1/2 inch cubes |
8 ounces canned garbanzo beans, drained and rinsed |
1 1/4 ounces sliced hard salami, cut into julienne strips |
5 -10 bottled small pepperoncini peppers (pickled tuscan peppers) |
1/4 teaspoon hot red pepper flakes |
1/2 cup loosely packed fresh flat-leaf parsley, minced |
Directions:
1. In a kettle of boiling salted water cook the rotini until it is tender and drain.
2. Refresh the pasta under cold water and drain well.
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. 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. Chill the salad, covered, for 1 hour.
6. The salad may be made 2 days in advance and kept covered and chilled.
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