Italian Pasta Salad
Tender fusilli is cooked a few minutes past al dente and combined with a potent and thick processed dressing highlighting pepperoncini and capers. The rest of the ingredients are then tossed in the salad — sun-dried tomatoes, olives, salami, mozzarella, arugula and basil. Perfect picnic fare!
Recipe
1 lb. fusilli pasta
salt and pepper
1/4 c. olive oil
3 anchovy fillets, minced
3 garlic cloves, minced
1/4 tsp. red pepper flakes
1 c. pepperoncini, stemmed and seeds removed + 2 T. reserved liquid
2 T. capers, rinsed
1/2 c. oil-packed sun-dried tomatoes, sliced thin
1/2 c. pitted kalamata olives, quartered
8 oz. dried genoa or soppressata salami, cut into 3/8-inch dice
8 oz. fresh mozzarella, patted dry with paper towels and cut into 3/8-inch dice
2 c. (2 oz.) baby arugula
1 c. fresh basil, chopped
Bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 T. salt and cook, stirring often, according to package instructions — cook 3 minutes past al dente so it’s soft and tender. Drain and rinse under cold water until chilled. Drain well and transfer to a large bowl.
Combine oil, anchovies, garlic and pepper flakes in a 1-cup liquid measuring cup. Cover and microwave until oil is bubbling and fragrant, 30-60 seconds. If you don’t have a microwave like me, put in a small heat-proof bowl over simmering water and heat until bubbling. Set aside.
Slice half of the pepperoncini into thin rings and set aside. Transfer the remaining pepperoncini to a food processor. Add the capers and pulse until finely chopped, 8-10 pulses, scraping down sides of bowl as necessary. Add 2 T. of the reserved pepperoncini liquid and warmed oil mixture and process until combined, about 20 seconds. It looks almost like a pesto.
Add the dressing to the pasta and toss well to combine. Add sun-dried tomatoes, olives, salami, mozzarella, arugula, basil and reserved pepperoncini rings and toss well. Season to taste with salt and pepper.
Salad can be made and refrigerated up to 3 days in advance, but with the basil and arugula you want to add them at the last minute. Bring to room temperature before serving.