Antipasta Salad

Antipasta Salad
Recipe type: salads
  • 2 cloves garlic
  • 1 tablespoon Dijon Mustard
  • ⅓ cup red wine vinegar
  • ½ cup olive oil or vegetable oil
  • Salt and freshly ground black pepper
  • 1 pound rotini, cooked al dente, refreshed under cold water, drained
  • ½ cup sun-dried tomatoes, drained, slices
  • ½ pound fresh mozzarella, cut into cubes
  • 1 16-ounce can garbanzo beans, rinsed, drained
  • 4 ounces sliced hard salami or pepperoni, julienned
  • 12 pepperoncini
  • ½ teaspoon hot pepper flakes
  • 1 cup loosely packed flat-leaf parsley chopped
  1. In a blender, puree garlic, mustard and vinegar.
  2. With the motor running, add olive oil in a steady stream until emulsified.
  3. Season to taste with salt and pepper.
  4. In a large bowl, combine rotini, sun-dried tomatoes, mozzarella, garbanzo beans, salami and pepperoncini.
  5. Drizzle vinaigrette over; add hot pepper flakes and parsley.
  6. Toss well to coat.
  7. Cover and refrigerate 2 hours or until ready to serve.