Antipasto Pasta Salad

• 1/2 lb rotini pasta (corkscrew-shaped pastas) or 1/2 lb fusilli (corkscrew-shaped pastas)
• 2 garlic cloves
• 1/2 tablespoon dijon-style mustard
• 3 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 1/2 tablespoon water
• 1/4 cup vegetable oil
• 1/2 ounce sun-dried tomato, not packed in oil, soaked in hot water for 5 minutes and drained well
• 1/4 lb smoked mozzarella cheese, cut into 1/2 inch cubes
• 8 ounces canned garbanzo beans, drained and rinsed
• 1 1/4 ounces sliced hard salami, cut into julienne strips
• 5 -10 bottled small pepperoncini peppers (pickled Tuscan peppers)
• 1/4 teaspoon hot red pepper flakes
• 1/2 cup loosely packed fresh flat-leaf parsley, minced

1. In a kettle of boiling salted water cook the rotini until it is tender and drain.
2. Refresh the pasta under cold water and drain well.
3. In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt, to taste, until the dressing is emulsified.
4. In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, the mozzarella, the garbanzos, the salami, the Tuscan peppers, the red pepper flakes, and the parsley.
5. Chill the salad, covered, for 1 hour.
6. The salad may be made 2 days in advance and kept covered and chilled.

rotini pasta, garlic, mustard, red wine vinegar, balsamic vinegar, water, vegetable oil, tomato, mozzarella cheese, garbanzo beans, hard salami, pepperoncini peppers, hot red pepper, parsley

Taken from www.food.com/recipe/antipasto-pasta-salad-110898 (may not work)