Antipasto Pasta Salad1 pound rotini or fusilli or any (corkscrew-shaped pasta with nooks & crannies)2 garlic cloves1 tablespoon Dijon-style mustard1/3 cup red-wine vinegar2 tablespoons balsamic vinegar 1 tablespoon water 1/2 cup vegetable oil 1 ounce (1/2 cup) sun-dried tomatoes 1/2 pound smoked gouda, cut into 1/2-inch cubes or mozzarella (either kind) 1 can garbanzo beans, drained and rinsed1 small can artichoke hearts, cut in half (smaller bites)1-2 T capers 3 1/2 ounces sliced hard salami, cut into julienne strips 10 to 20 bottled small peperoncini (pickled Tuscan peppers)1 cup cherry tomatoes cut in half 1/2 teaspoon dried hot red pepper flakes 1 cup loosely packed fresh flat-leafed parsley leaves, mincedFill a large saucepan with water and salt well (it should taste like saltwater). Bring to a boil and add the rotini Cook the rotini until it is tender and drain. Refresh the pasta under cold water and drain it well. Using a food processor or 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, cheese, garbanzos, salami, Tuscan peppers, red pepper flakes, and capers and the parsley. Top with tomatoes for garnish. Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled.Serves 8-10