>From the MyRecipes.com website...


Antipasto Salad

1/2 pound rotini, fusilli, or other short pasta 
1 pound green beans, trimmed 
2 garlic cloves, minced 
1 tablespoon Dijon mustard 
1/4 cup red wine vinegar 
2 tablespoons balsamic vinegar 
1/3 cup olive oil 
1/2 pound bocconcini or mozzarella, cut into 1/2-inch cubes 
1 15- to 19-ounce can garbanzo beans, rinsed and drained 
3 1/2 ounces sliced hard salami, cut into strips 
1 9-ounce box frozen artichoke hearts, thawed 
1 6-ounce jar roasted red peppers (about 4), cut into strips 
1/2 16-ounce jar pepperoncini (hot Tuscan peppers), drained (about 12) 
1/2 teaspoon dried hot red pepper flakes 
1 cup loosely packed fresh flat-leaf parsley leaves, minced 

Cook the pasta according to the package directions until al dente. Remove from 
cooking water with a slotted spoon, rinse under cold water, and drain well. Add 
the green beans to the boiling water and cook until crisp-tender. Remove the 
green beans, rinse, and drain with the pasta.

In a large bowl, using a wire whisk, blend the garlic, mustard, and vinegars. 
Slowly whisk in the oil and add salt to taste.

In a very large bowl, toss the pasta with the dressing and stir in the 
bocconcini, garbanzos, salami, artichoke hearts, roasted peppers, pepperoncini, 
red pepper flakes, and parsley. Cover and chill for 1 hour. The salad may be 
made up to 2 days in advance. 
Makes 8 servings
Rhonda G in Missouri
Owner of a_place_for_chatting_and_friends
Owner of Rhondas_Recipe_Exchange
All are looking for new members!!!

Boardwalk for $500? In 2007? Ha! Play Monopoly Here and Now (it's updated for 
today's economy) at Yahoo! Games.

[Non-text portions of this message have been removed]

Reply via email to