| 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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