Can be prepared in 45 minutes or less but requires additional unattended time.

Ingredients

　　1 pound rotini or fusilli (corkscrew-shaped pastas)

　　2 garlic cloves

　　1 tablespoon Dijon-style mustard

　　1/3 cup red-wine vinegar

　　2 tablespoons balsamic vinegar

　　1 tablespoon water

　　1/2 cup vegetable oil

　　1 ounce (1/2 cup) sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes and drained well

　　1/2 pound smoked mozzarella, cut into 1/2-inch cubes

　　a 1-pound can garbanzo beans, drained and rinsed

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

　　10 to 20 bottled small peperoncini (pickled Tuscan peppers)

　　1/2 teaspoon dried hot red pepper flakes

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

　　In a kettle of boiling salted water cook the rotini until it is tender and drain it. Refresh the pasta under cold water and drain it well. In a 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, the mozzarella, the garbanzos, the salami, the Tuscan peppers, the red pepper flakes, and the parsley. Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled.