No Ordinary Antipasto Salad

• 12 lb penne, rotini or 12 lb other short pasta
• 1 lb green beans, trimmed
• 2 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 14 cup red wine vinegar
• 4 tablespoons balsamic vinegar
• 13 cup olive oil
• 12 lb bocconcini or 12 lb mozzarella cheese, cut into 1/2-inch cubes
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 3 12 ounces sliced hard salami, cut into strips
• 1 (9 ounce) box frozen artichoke hearts, thawed
• 1 cup grape tomatoes, sliced in half
• 1 cup olive, sliced in half (your choice)
• 12 teaspoon hot red pepper flakes
• 12 cup losely packed basil, minced
• 1 cup loosely packed fresh flat leaf parsley, minced

1. Cook the pasta according to the package directions until al dente using well salted water.
2. Remove from cooking water with a slotted spoon, rinse under cold water, and drain well (yes, SHOCK your pasta and rinse off all that nasty starch!
3. ).
4. Add the green beans to the boiling water and cook until crisp-tender.
5. Remove the green beans, rinse and drain with the pasta.
6. In a small bowl, using a wire whisk, blend the garlic, mustard, honey and vinegars.
7. Slowly whisk in the oil and add salt and pepper to taste (if desired).
8. Reserve 1/2 of the dressing.
9. In a very large bowl, toss the pasta with the dressing and stir in the bocconcini, garbanzos, salami, artichoke hearts, tomatoes, olives, red pepper flakes, basil and parsley.
10. Cover and chill for at least 1 hour.
11. Toss with reserved dressing just before serving.
12. The salad may be made up to 2 days in advance.

penne, green beans, garlic, mustard, honey, red wine vinegar, balsamic vinegar, olive oil, bocconcini, garbanzo beans, hard salami, frozen artichoke, grape tomatoes, olive, hot red pepper, basil, flat leaf parsley

Taken from www.food.com/recipe/no-ordinary-antipasto-salad-454623 (may not work)