Hi and Happy Summer! I’m so happy to be back blogging and sharing recipes. I’ve rearranged physically and mentally, and am so excited to share with you. Spoiler alert… I hoping to include videos very soon.

It’s been really warm here in Wisconsin. I hate to turn on the oven and heat up the house, so we’ve been grilling outside on many evenings. As I was gazing into the pantry and noticing the over abundance of garbanzo beans and other pantry staples I’ve accumulated during this pandemic, I remembered a recipe that I LOVE! It’s been a huge hit at gatherings and makes plenty for leftovers.

I’m guessing you’ll have most of the ingredients on your pantry as well. Feel free to improvise to make it your own.

I love choosing a great salami, and cheeses. They’re the star of the show.

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Antipasto Pasta Salad

1 pound rotini or fusilli or any (corkscrew-shaped pasta with nooks & crannies)

2 garlic cloves

1 tablespoon Dijon-style mustard

1/3 cup red-wine vinegar2 tablespoons balsamic vinegar

1 tablespoon water

1/2 cup vegetable oil

1 ounce (1/2 cup) sun-dried tomatoes

1/2 pound smoked gouda, cut into 1/2-inch cubes or mozzarella (either kind)

1 can garbanzo beans, drained and rinsed

1 small can artichoke hearts, cut in half (smaller bites)

1-2 T capers

3 1/2 ounces sliced hard salami, cut into julienne strips

10 to 20 bottled small peperoncini (pickled Tuscan peppers)

1 cup cherry tomatoes cut in half

1/2 teaspoon dried hot red pepper flakes

1 cup loosely packed fresh flat-leafed parsley leaves, minced

Fill a large saucepan with water and salt well (it should taste like saltwater). Bring to a boil and add the rotini Cook the rotini until it is tender and drain. Refresh the pasta under cold water and drain it well.

Using a food processor or blender, blend the garlic, the mustard, the vinegars, the water, the oil, and salt to taste until the dressing is emulsified.

In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, cheese, garbanzos, salami, Tuscan peppers, red pepper flakes, and capers and the parsley. Top with tomatoes for garnish.

Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled.

Serves 8-10