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Ingredients
- 1 lb rotini or possibly fusilli (corkscrew-shaped pastas)
- 2 x garlic cloves
- 1 Tbsp. Dijon-style mustard
- 1/3 c. red-wine vinegar
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. water
- 1/2 c. vegetable oil
- 1 ounce sun-dry tomatoes (not packed in oil), soaked in warm water for 5 min and liquid removed well (1/2 c.)
- 1/2 lb smoked mozzarella cut into 1/2-inch cubes
- Â Â a (1-lb.) can garbanzo beans, liquid removed and rinsed
- 3Â 1/2 ounce sliced hard salami cut into julienne strips
- 10 x bottled small peperoncini (pickled Tuscan peppers), up to 20
- 1/2 tsp dry warm red pepper flakes
- 1 c. loosely packed fresh flat-leafed parsley chopped leaves
Directions
- In a kettle of boiling salted water cook the rotini till it is tender and drain it. Refresh the pasta under cool water and drain it well. In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt to taste till the dressing is emulsified. In a very large bowl toss the pasta well with the dressing and stir in the sun-dry tomatoes, the mozzarella, the garbanzos, the salami, the Tuscan peppers, the red pepper flakes, and the parsley. Refrigeratethe salad, covered, for 1 hour.
- The salad may be made 2 days in advance and kept covered and chilled.
- Serves 8 to 10.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1049g | |
| Calories 3842 | |
| Calories from Fat 1802 | 47% |
| Total Fat 204.02g | 255% |
| Saturated Fat 51.53g | 206% |
| Trans Fat 2.81g | |
| Cholesterol 258mg | 86% |
| Sodium 3783mg | 158% |
| Potassium 2093mg | 60% |
| Total Carbs 359.33g | 96% |
| Dietary Fiber 16.3g | 54% |
| Sugars 19.34g | 13% |
| Protein 133.8g | 214% |
