From Dan Souza/ America’s Test Kitchen

INGREDIENTS

1 pound fusilli

Salt and pepper

3/4 cup extra-virgin olive oil

3-5 garlic cloves minced (depends on your tolerance for garlic.)

5-6 anchovy fillets rinsed, patted dry, and minced

¼ teaspoon red pepper flakes

1 cup pepperoncini stemmed, plus 2 tablespoons brine

3 tablespoons capers rinsed

2 ounces 2 cups baby arugula

1 cup chopped fresh basil

½ cup oil-packed sun-dried tomatoes sliced thin

½ cup pitted kalamata olives quartered

8 ounces salami cut into ⅜-inch dice

16 ounces fresh mozzarella cheese cut into ⅜-inch dice and patted dry

PREPARATION

 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.