Antipasto Pasta Salad



1 package tri-colour fusilli Boil the fusilli until it is al dente. Drain and cool.
1 can garbanzo beans, drained
1 jar marinated artichoke hearts, drained
1 1/2 cups diced Genoa salami or proscuitto, or combination
1 small jar grilled red peppers, drained
10-15 chopped pepperocini (marinated hot peppers)
1 cup diced smoked mozzarella or other favourite cheese
1 cup pitted olives, Kalamata or Nicoise
1 ounce of sun-dried tomatoes, soaked in hot water for 5 minutes
1/2 cup chopped flat leaf parsley
1/2 cup chopped fresh basil
Assemble all the ingredients, with the cooked pasta, in a serving bowl.
juice of 1/2 lemon
1 Tbsp Dijon mustard
2 Tbsp Balsamic vinegar
1/2 cup Gallo olive oil

Whisk dressing ingredients together.
Toss the salad with the dressing.
Chill at least one hour before serving.
Seems like a pretty big salad source: CBC, Here & Now, Cottage Recipes suggested by David N. Coop, 2002