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Ingredients

• 1/2 pound rotini, fusilli, or other short pasta
• 1 pound green beans, trimmed
• 2 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1/4 cup red wine vinegar
• 2 tablespoons balsamic vinegar
• 1/3 cup olive oil
• 1/2 pound bocconcini or mozzarella, cut into 1/2-inch cubes
• 1 15- to 19-ounce can garbanzo beans, rinsed and drained
• 3 1/2 ounces sliced hard salami, cut into strips
• 1 9-ounce box frozen artichoke hearts, thawed
• 1 6-ounce jar roasted red peppers (about 4), cut into strips
• 1/2 16-ounce jar pepperoncini (hot Tuscan peppers), drained (about 12)
• 1/2 teaspoon dried hot red pepper flakes
• 1 cup loosely packed fresh flat-leaf parsley leaves, minced

Description

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