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Copyright © 2006 Vearrier Inc. All rights reserved.
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Antipasto Pasta Salad
3 1/4 ounces rainbow rotelle noodles
1 1/4 teaspoons minced garlic
5/8 teaspoon Dijon mustard
1 1/16 tablespoons red wine vinegar
1 1/4 teaspoons balsamic vinegar
5/8 teaspoon water
1 5/8 tablespoons olive oil
1 5/8 tablespoons sun-dried tomatoes
1 5/8 tablespoons medium dice mozzarella cheese
3 1/4 ounces garbanzo beans, rinsed and drained
Cook the noodles in boiling-salted water, until al dente. Rinse in cold water and
drain well. Combine the garlic, mustard, vinegars, water, and olive oil in a food
processor or blender. Process until well blended. Season to taste with salt. Soak the
dried tomatoes in water. Drain well and slice thinly. Combine the dressing,
tomatoes, mozzarella, garbanzos, salami, pepperoncini, red pepper flakes, and
italian parsley-mix well. Combine the dressing mixture and pasta-toss to moisten
cover and chill for 2-48 hours. Serve slightly chilled or at room temperature.
*For Citrus Vinaigrette: Thoroughly combine all ingredients. Yield: Approximately 1/3
cup.
**Recipe may also be prepared using beef top round steak cut 1 inch thick or flank
steak.
Serves 2.
