Antipasto Pasta Salad

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This pasta salad is adapted from Gourmet Magazine and tastes like it came from an Italian Deli.

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Ingredients [?]

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  • add   1/2 ounce sun-dried tomatoes
  • add   3 tablespoons red wine vinegar
  • add   1/4 lb smoked mozzarella cheese
  • add   1/2 lb rotini pasta or fusilli (corkscrew-shaped pastas)
  • add   1/2 tablespoon dijon-style mustard
  • add   1/4 cup vegetable oil
  • add   8 ounces canned garbanzo beans
  • add   1/2 tablespoon water
  • add   1/4 teaspoon hot red pepper flakes
  • add   1 tablespoon balsamic vinegar
  • add   1/2 cup loosely packed fresh flat-leaf parsley
  • add   5-10 bottled small pepperoncini peppers (pickled Tuscan peppers)
  • add   2 cloves garlic
  • add   1 1/4 ounces sliced hard salami


  1. In a kettle of boiling salted water cook the rotini until it is tender and drain.
  2. Refresh the pasta under cold water and drain well.
  3. In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt, to taste, until the dressing is emulsified.
  4. 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.
  5. Chill the salad, covered, for 1 hour.
  6. The salad may be made 2 days in advance and kept covered and chilled.