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Ingredients

• 1 lb rotini or possibly fusilli (corkscrew-shaped pastas)
• 2 x garlic cloves
• 1 Tbsp. Dijon-style mustard
• 1/3 c. red-wine vinegar
• 2 Tbsp. balsamic vinegar
• 1 Tbsp. water
• 1/2 c. vegetable oil
• 1 ounce sun-dry tomatoes (not packed in oil), soaked in warm water for 5 min and liquid removed well (1/2 c.)
• 1/2 lb smoked mozzarella cut into 1/2-inch cubes
•     a (1-lb.) can garbanzo beans, liquid removed and rinsed
• 3 1/2 ounce sliced hard salami cut into julienne strips
• 10 x bottled small peperoncini (pickled Tuscan peppers), up to 20
• 1/2 tsp dry warm red pepper flakes
• 1 c. loosely packed fresh flat-leafed parsley chopped leaves

Description

In A Kettle Of Boiling Salted Water Cook The Rotini Till It Is Tender And Drain It. Refresh The Pasta Under Cool Water And Drain It Well. In A Blender Blend The Garlic, The…

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