Antipasto Pasta Salad Recipe


  • 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


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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