Antipasto Pasta Salad
Anitpasto literally translates as “before the meal,” although you may find this salad filling enough in of itself.
INGREDIENTS:
1/2 lb rotini
1 clove garlic clove
1/2 tbsp Dijon-style mustard
3 tbsp red-wine vinegar
1 tbsp balsamic vinegar
1/2 tbsp water
1/4 cup vegetable oil
1/2 oz sun-dried tomatoes, re-hydrated
1/4 lb smoked mozzarella, cut into 1/2-inch cubes
11/4 oz sliced hard salami, cut into julienne strips
10 small pepperoncini
1/4 tsp dried hot red pepper flakes
1/2 cup loosely packed fresh flat-leafed parsley leaves, minced
DIRECTIONS:
1. In a kettle of boiling salted water cook the rotini until it is tender and drain.
2. Refresh the pasta under cold water and drain well.
3. In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt, to taste, until the dressing is emulsified.
4. In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, the mozzarella, the salami, the Tuscan peppers, the red pepper flakes, and the parsley.
5. Chill the salad, covered, for 1 hour.
Prep: 10 minutes
Cook: 10 minutes
Serves: 4