This is the perfect Italian pasta salad inspired by antipasti favorites like sweet sun-dried tomatoes, salty olives, spicy pepperoncini peppers, salami and fresh mozzarella tossed together with peppery arugula and savory basil!
Prep Time30 minutesmins
Cook Time10 minutesmins
Course: Side Dish
Cuisine: Italian
Servings: 8people (side dish)
Author: Adapted from America's Test Kitchen
Equipment
Food processor
Ingredients
1poundfusilli
Salt and pepper
3/4cupextra-virgin olive oil
3-5garlic clovesminced (depends on your tolerance for garlic.)
5-6anchovy filletsrinsed, patted dry, and minced
¼teaspoonred pepper flakes
1cuppepperoncinistemmed, plus 2 tablespoons brine
3tablespoonscapersrinsed
2ounces2 cups baby arugula
1cupchopped fresh basil
½cupoil-packed sun-dried tomatoessliced thin
½cuppitted kalamata olivesquartered
8ouncessalamicut into ⅜-inch dice
16ouncesfresh mozzarella cheesecut into ⅜-inch dice and patted dry
Instructions
Slice half of pepperoncini into thin rings and set aside.
Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until pasta is tender. Drain pasta and rinse under cold water until chilled. Drain well and transfer to large bowl.
Meanwhile, combine oil, garlic, anchovies, and pepper flakes in a small sauce pan over a gentle heat just until bubbling. Remove from heat. DO NOT OVERCOOK. Set aside. (The purpose of this is just to infuse the oil with flavor and melt the anchovies.)
Transfer the whole pepperoncini to food processor. Add capers and pulse until finely chopped, 8 to 10 pulses, scraping down sides of bowl as needed. Add pepperoncini brine and warm oil mixture and process until combined, about 20 seconds.
Add dressing to pasta and toss to combine. Add tomatoes, olives, salami, mozzarella, and pepperoncini rings and toss well. Season with salt and pepper to taste. Right before serving, toss with arugula & basil.
Notes
Make ahead - Salad can be refrigerated for up to 3 days but do not add the basil or arugula. Let the salad come to room temperature and then toss the arugula and basil right before serving.