Antipasto Pasta Salad - cooking recipe

Ingredients

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

Preparation

In a kettle of boiling salted water cook the rotini until it is tender and drain.
Refresh the pasta under cold water and drain well.
In a blender blend the garlic, the mustard, the vinegars, the water, the 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, the mozzarella, the garbanzos, the salami, the Tuscan peppers, the red pepper flakes, and the parsley.
Chill the salad, covered, for 1 hour.
The salad may be made 2 days in advance and kept covered and chilled.