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

1. 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.
2. In a large bowl, using a wire whisk, blend the garlic, mustard, and vinegars. Slowly whisk in the oil and add salt to taste.
3. 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.

rotini, green beans, garlic, mustard, red wine vinegar, balsamic vinegar, olive oil, mozzarella, garbanzo beans, hard salami, frozen artichoke, red peppers, pepperoncini, parsley

Taken from www.myrecipes.com/recipe/antipasto-salad-0 (may not work)