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Credit: Antoine Bootz

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 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.

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Nutrition Facts

calcium 72mg; 411 calories; calories from fat 1%; carbohydrates 14g; cholesterol 74mg; fat 32g; fiber 5g; iron 3mg; protein 18mg; saturated fat 12g; sodium 2208mg.
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