Italian Pasta Salad

🥘 Ingredients

• water 4 quarts
• fusili pasta 1 lb
• salt 1 tbsp
• oil ¼ cup
• garlic 6 cloves
• anchovies 3
• pepper flakes ¼ tsp
• pepperoncini ½ cup
• pepperoncini brine 4 tbsp
• pepperoncini ½ cup
• capers 2 tbsp
• arugula 5 oz
• basil 1 cup
• sun dried tomatoes 1 cup
• pitted kalamata olives ½ cup
• salami 12 oz
• fresh mozzarella 16 oz
• pepperoncini
• chick peas 1 15oz can
• salt
• pepper

1. 1

   - Sabrina likes a can of white beans or chick peas
2. 2

   Bring water to boil in large pot . Add fusili pasta and salt and cook, stirring often, until pasta is tender throughout, 2 min past al dente. Drain pasta and rinse under cold water until chilled. Drain well and transfer to large mixing bowl .
3. 3

   Meanwhile, combine oil , garlic , anchovies , and pepper flakes in liquid measuring cup . Cover and microwave until bubbling and fragrant, 60 seconds . Set aside.
4. 4

   Slice pepperoncini into thin rings and set aside. Reserve pepperoncini brine . Transfer 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 .
5. 5

   Add dressing to pasta and toss to combine. Add arugula , basil , sun dried tomatoes , pitted kalamata olives , salami , fresh mozzarella , and reserved pepperoncini and toss well. Could also add chick peas . Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 3 days. Let come to room temperature before serving.)