Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  rainbow rotelle noodles
  2          teaspoons  garlic
  1           teaspoon  dijon mustard
     1/3           cup  red wine vinegar
  2          teaspoons  balsamic vinegar
  1           teaspoon  water
     1/2           cup  olive oil
     1/2           cup  sun-dried tomatoes
     1/2           cup  smoked mozzarella cheese
  16            ounces  garbanzo beans
  1                cup  dry salami
  10                    pepperoncini
     1/2      teaspoon  red pepper flakes
  1                cup  flat-leaf parsley

Preparation:

cook the noodles in boiling-salted water, until al dente rinse in cold water and drain well combine the garlic, mustard, vinegars, water, and olive oil in a food processor or blender process until well blended season to taste with salt soak the dried tomatoes in water drain well and slice thinly combine the dressing, tomatoes, mozzarella, garbanzos, salami, pepperoncini, red pepper flakes, and italian parsley-mix well combine the dressing mixture and pasta-toss to moisten cover and chill for 2-48 hours serve slightly chilled or at room temperature

Nutritional Information:

368 Calories (kcal); 22g Total Fat; (52% calories from fat); 15g Protein; 30g Carbohydrate; 19mg Cholesterol; 510mg Sodium