Antoine Bootz
Hands-On Time
15 Mins minutes
Total Time
1 Hour 15 Mins minutes
Yield
Serves 8

How to Make It

Step 1

Cook 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.

Step 2

Add the green beans to the boiling water and cook until crisp-tender. Remove the green beans, rinse, and drain with the pasta.

Step 3

In a large bowl, using a wire whisk, blend the garlic, mustard, and vinegars. Slowly whisk in the oil and add salt to taste.

Step 4

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.

Step 5

Cover and chill for 1 hour. The salad may be made up to 2 days in advance.
 

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Ratings & Reviews

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