Antipasto Pasta Salad

1 pound rotini or fusilli pasta, cooked according to package directions
2 garlic cloves
1 tablespoon Dijon-style mustard
1/3 cup red-wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon water
1/4 cup vegetable oil
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
1/2 cup sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes, drained well and chopped
1/2 pound smoked mozzarella, cut into 1/2-inch cubes
1 (16-ounce) can garbanzo beans, drained and rinsed
4 ounces sliced hard salami, cut into julienne strips
10 to 20 bottled small peperoncini, seeded and cut into julienne strips
1/4 teaspoon dried hot red pepper flakes
1 cup loosely packed fresh flat-leafed parsley leaves, minced

In a blender blend garlic, mustard, vinegars, water, oils, salt and pepper until dressing is emulsified.
In a very large bowl toss pasta with the dressing; stir in sun-dried tomatoes, mozzarella, garbanzos, salami, peperoncini peppers, red pepper flakes, and parsley. Chill salad, covered, for 1 hour.
Serves 8 to 10.