ANTIPASTO PASTA SALAD

Serves: 6

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ANTIPASTO PASTA SALAD

Ready in: 30 MinTotal time: 30 Min

Ingredients

• 1 roasted or garlic clove
• 1 tablespoon Dijon-style mustard
• 3 tablespoons red-wine vinegar
• 1 teaspoon honey or agave nectar
• 1 tablespoon dried oregano
• 2 tablespoons dried parsley
• 1/3 cup extra-virgin olive oil
• Salt & freshly ground pepper
• 1/2 pound fusilli pasta
• 3/4 cup shredded mozzarella cheese
• 1 cup canned garbanzo beans, drained and rinsed
• 1/4 pound sliced hard salami, cut into thin strips
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cups ripe cherry tomatoes, halved
• 2 tablespoons grated Parmesan cheese

Instructions

1. Cook the pasta in boiling salted water. Stop the cooking process by placing the drained pasta under cold running water. Drain well.
2. In a blender, combine the garlic, mustard, vinegar, honey oregano, and parsley. With the blender running, slowly drizzle in the olive oil to form a thick Italian dressing. Season to taste with salt and pepper.
3. In a large mixing bowl, combine the cooked pasta, mozzarella cheese, garbanzo beans, salami, bell peppers, tomatoes, and Parmesan cheese. Add dressing and toss to coat well.
4. Chill the salad, covered, for at least 2 hours before serving or overnight, to meld the flavors.

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