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Ingredients
1/2 Pound Rotini or Fusilli pasta
2 Cloves garlic
1/2 Tablespoon Dijon mustard
3 Tablespoons red wine vinegar
1 Tablespoon balsamic vinegar
1/2 Tablespoon water
1/4 Cup vegetable oil
1/2 Ounce sun-dried tomatoes, not packed in oil, soaked in hot water 5 minutes & drained well
1/4 Pound smoked mozzarella cheese, cut into 1/2 inch cubes
8 Ounces canned garbanzo beans, drained and rinsed
1 1/4 Ounces sliced hard salami, cut into julienne strips
5 to 10 Bottled small pepperoncini peppers
1/4 Teaspoon hot red pepper flakes
1/2 Cup loosely packed fresh flat-leaf parsley, minced
Instructions
In a kettle of boiling salted water cook the pasta until it is tender and drain. Refresh the pasta under cold water and drain well.
In a blender blend the garlic, mustard, vinegars, water, oil, and salt, to taste, until the dressing is emulsified.
In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, mozzarella, garbanzos, salami, Tuscan peppers, red pepper flakes and the parsley.
Chill the salad, covered, for 1 hour.
The salad may be made 2 days in advance and kept covered and chilled.