>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 

PreparationCook 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


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