| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Tuscan | June 1992 | 1 | servings |
INGREDIENTS
| 1 | lb | Rotini or fusilli; (corkscrew-shaped |
| ; pastas) | ||
| 2 | Garlic cloves | |
| 1 | tb | Dijon-style mustard |
| 1/3 | c | Red-wine vinegar |
| 2 | tb | Balsamic vinegar |
| 1 | tb | Water |
| 1/2 | c | Vegetable oil |
| 1 | oz | Sun-dried tomatoes; (not packed in oil), |
| ; soaked in hot water | ||
| ; for 5 minutes and | ||
| ; drained well (1/2 | ||
| ; cup) | ||
| 1/2 | lb | Smoked mozzarella; cut into 1/2-inch |
| ; cubes | ||
| A; (1-pound) can | ||
| ; garbanzo beans, | ||
| ; drained and rinsed | ||
| 3 1/2 | oz | Sliced hard salami; cut into julienne |
| ; strips | ||
| 10 | Bottled small peperoncini; (pickled Tuscan | |
| ; peppers), up to 20 | ||
| 1/2 | ts | Dried hot red pepper flakes |
| 1 | c | Loosely packed fresh flat-leafed parsley; minced |
| ; leaves |
INSTRUCTIONS
In a kettle of boiling salted water cook the rotini until it is tender and drain it. Refresh the pasta under cold water and drain it 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 garbanzos, 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. Serves 8 to 10. Gourmet June 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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