0 recipes from contoocook and beyond


l lbs. rotini or fusilli (corkscrew shaped pastas)
2 garlic cloves
l tbsps. Dijon mustard
l/3 cup red wine vinegar
2 tbsps. balsamic vinegar
l tbsps. water
l/2 cup vegetable oil
l oz. (l/2 cup) sun dried tomatoes (not packed in oil) soaked in
hot water for 5 mins. and drained well
l/2 lb. smoked mozzarella, cut into l/2″ cubes
a l lb. can garbanzo beans, drained and rinsed
3-l/2 oz. sliced hard salami, cut into julienne strips
l0 to 20 bottled small peperoncini (pickled Tuscan peppers)
l/2 tsp. dried hot red pepper flakes
l cup loosely packed fresh flatleafed parsley leaves, minced
In a kettle of boiling salted water cook the rotini until it is
tender and drain it. Refresh the pasta under cold water and drain it
well. In a blender blend the garlic, mustard, vinegars, water, oil
and salt to taste until the dressing is emulsified. In a very large
bowl toss the pasta well with the dressing and stir in the sun dried
tomatoes, mozzarella, garbanzos, salami, peppers, red pepper flakes
and the parsley. Chill the salad, covered for l hour. (This salad
may be made 2 days in advance and kept covered and chilled.)
Serves 8 to l0.

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter