Antipasto Salad

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.5 pound baby mozzarella balls cut into 1/2-inch cubes
• 15 ounce garbanzo beans rinsed drained canned
• 1 tablespoon dijon mustard 
• 1 cup parsley fresh loosely packed minced
• 9 ounce artichoke hearts frozen thawed
• 2  garlic clove minced
• 1 pound green beans trimmed
• 0.3 cup olive oil 
• 8 ounce pepperoncini peppers hot drained ( Tuscan peppers) ( 12)
• 0.5 teaspoon pepper dried red hot
• 0.3 cup red wine vinegar 
• 6 ounce roasted peppers red cut into strips ( 4)
• 0.5 pound .5 oz. macaroni 
• 3.5 ounces genoa salami hard sliced cut into strips

Equipment

• bowl
• whisk
• slotted spoon

Directions

1. Cook the pasta according to the package directions until al dente.
2. Remove from cooking water with a slotted spoon, rinse under cold water, and drain well.
3. Add the green beans to the boiling water and cook until crisp-tender.
4. 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.