>From the MyRecipes.com website... ~~~~~
Antipasto Salad Ingredients 1/2 pound rotini, fusilli, or other short pasta 1 pound green beans, trimmed 2 garlic cloves, minced 1 tablespoon Dijon mustard 1/4 cup red wine vinegar 2 tablespoons balsamic vinegar 1/3 cup olive oil 1/2 pound bocconcini or mozzarella, cut into 1/2-inch cubes 1 15- to 19-ounce can garbanzo beans, rinsed and drained 3 1/2 ounces sliced hard salami, cut into strips 1 9-ounce box frozen artichoke hearts, thawed 1 6-ounce jar roasted red peppers (about 4), cut into strips 1/2 16-ounce jar pepperoncini (hot Tuscan peppers), drained (about 12) 1/2 teaspoon dried hot red pepper flakes 1 cup loosely packed fresh flat-leaf parsley leaves, minced PreparationCook the pasta according to the package directions until al dente. Remove from cooking water with a slotted spoon, rinse under cold water, and drain well. Add the green beans to the boiling water and cook until crisp-tender. Remove the green beans, rinse, and drain with the pasta. In a large bowl, using a wire whisk, blend the garlic, mustard, and vinegars. Slowly whisk in the oil and add salt to taste. In a very large bowl, toss the pasta with the dressing and stir in the bocconcini, garbanzos, salami, artichoke hearts, roasted peppers, pepperoncini, red pepper flakes, and parsley. Cover and chill for 1 hour. The salad may be made up to 2 days in advance. Yield Makes 8 servings ~~~~~~~~~~ Rhonda G in Missouri . [Non-text portions of this message have been removed]