Ingredients

Instructions

  1. In a kettle of boiling salted water cook the rotini until it is tender and drain.
  2. Refresh the pasta under cold water and drain well.
  3. In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt, to taste, until the dressing is emulsified.
  4. 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.
  5. Chill the salad, covered, for 1 hour.
  6. The salad may be made 2 days in advance and kept covered and chilled.