Ingredients

1 pound rotini or fusilli (corkscrew-shaped pastas)

2 garlic cloves

1 tablespoon Dijon-style mustard

1/3 cup red-wine vinegar

2 tablespoons balsamic vinegar

1 tablespoon water

1/2 cup vegetable oil

1 ounce (1/2 cup) sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes and drained well

1/2 pound smoked mozzarella, cut into 1/2-inch cubes

a 1-pound can garbanzo beans, drained and rinsed

3 1/2 ounces sliced hard salami, cut into julienne strips

10 to 20 bottled small peperoncini (pickled Tuscan peppers)

1/2 teaspoon dried hot red pepper flakes

1 cup loosely packed fresh flat-leafed parsley leaves, minced

Description

Can Be Prepared In 45 Minutes Or Less But Requires Additional Unattended Time.

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