Antipasto Pasta Salad

Course : Salads
Serves: 10
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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 medium pepperoncini
1/2 teaspoon red pepper flakes
1 cup flat-leaf parsley

Preparation / Directions:

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

2 Kitchen's say:
  (3 3/4 Stars!)
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