![](\"https:\/\/sanabaking.snipsglow.com\/wp-content\/uploads\/2024\/06\/Summer-Antipasto-Salad-\u2014-The-Little-French-Bakery.jpg\")
\n 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\u00a01 tablespoon water\u00a01\/2 cup vegetable oil\u00a01 ounce (1\/2 cup) sun-dried tomatoes\u00a01\/2 pound smoked gouda, cut into 1\/2-inch cubes or mozzarella (either kind)\u00a01 can garbanzo beans, drained and rinsed1 small can artichoke hearts, cut in half (smaller bites)1-2 T capers\u00a03 1\/2 ounces sliced hard salami, cut into julienne strips\u00a010 to 20 bottled small peperoncini (pickled Tuscan peppers)1 cup cherry tomatoes cut in half\u00a01\/2 teaspoon dried hot red pepper flakes\u00a01 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.\u00a0\u00a0Using 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.\u00a0In 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.\u00a0Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled.Serves 8-10<\/p>\n","protected":false},"excerpt":{"rendered":"