No Ordinary Antipasto Salad

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1/2 lb penne, rotini or 1/2 lb other short pasta
• 1 lb green beans, trimmed
• 2 garlic cloves, minced
• 1 tablespoon dijon mustard
• 1 teaspoon honey
• 1/4 cup red wine vinegar
• 4 tablespoons balsamic vinegar
• 1/3 cup olive oil
• 1/2 lb bocconcini or 1/2 lb mozzarella cheese, cut into 1/2-inch cubes
• 1 (15 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 cup grape tomatoes, sliced in half
• 1 cup olive, sliced in half (your choice)
• 1/2 teaspoon hot red pepper flakes
• 1/2 cup losely packed basil, minced
• 1 cup loosely packed fresh flat leaf parsley, minced

Recipe

• 1 cook the pasta according to the package directions until al dente using well salted water. remove from cooking water with a slotted spoon, rinse under cold water, and drain well (yes, shock your pasta and rinse off all that nasty starch!).
• 2 add the green beans to the boiling water and cook until crisp-tender. remove the green beans, rinse and drain with the pasta.
• 3 in a small bowl, using a wire whisk, blend the garlic, mustard, honey and vinegars. slowly whisk in the oil and add salt and pepper to taste (if desired). reserve 1/2 of the dressing.
• 4 in a very large bowl, toss the pasta with the dressing and stir in the bocconcini, garbanzos, salami, artichoke hearts, tomatoes, olives, red pepper flakes, basil and parsley.
• 5 cover and chill for at least 1 hour. toss with reserved dressing just before serving. the salad may be made up to 2 days in advance.