Antipasto Pasta Salad

Total Time: 38 mins Preparation Time: 25 mins Cook Time: 13 mins

Ingredients

• Servings: 8
• 1 lb fusilli, cooked until al dente,drained,rinsed under cold water
• 2 cloves garlic
• 1 tablespoon dijon mustard
• 1/3 cup red wine vinegar
• 2 tablespoons balsamic vinegar
• 1 tablespoon water
• 1/2 cup olive oil
• 1/2 cup sun-dried tomato, soaked in hot water for 5 minutes and drained well (not packed in oil)
• 1/2 lb smoked mozzarella cheese, cut into â½ inch cubes
• 1 (1 lb) can chickpeas, drained and rinsed
• 4 ounces sliced hard salami, cut into julienne strips (preferably air-dried)
• 1 small red onion, minced
• 10 -20 small bottled pepperoncini peppers (pickled tuscan peppers)
• 1/2 teaspoon dried hot pepper flakes
• 1/2 cup loosely-packed basil, minced
• 1 cup loosely-packed parsley, minced

Recipe

• 1 in a blender, blend garlic, mustard, vinegar, water, oil and salt to taste, until emulsified.
• 2 in a very large bowl, toss pasta with the dressing and stir in all remaining ingredients.
• 3 may be made up to 2 days in advance.