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Antipasto Pasta Salad 
1/2-lb rotini or fusilli (corkscrew-shaped pastas) 
1-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 (1/4-cup) sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes and drained well 
1/4-lb smoked mozzarella, cut into 1/2-inch cubes 
11/4-oz sliced hard salami, cut into julienne strips 
5 to 10-bottled small pepperoncini (pickled Tuscan peppers) 
1/4-tsp dried hot red pepper flakes 
1/2-cup loosely packed fresh flat-leafed parsley leaves, minced

In a kettle of boiling salted water cook the rotini until it is tender and drain
Refresh the pasta under cold water and drain well 
In a blender blend the garlic, the mustard, the vinegars, the water, the 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, the mozzarella, the salami, the Tuscan peppers, the 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.

Yield: 4 to 5 servings