Name: Briney Pasta Salad
Yield: 10
Ingredients: 1 lb fusilli; 1/4 c olive oil; 3 cloves garlic; 1/4 tsp red pepper flakes; 3 anchovy fillets; 2 Tbsp capers; 2 c baby arugula; 1 c fresh basil; 1/2 c pitted Kalamata olives; 8 oz mozzarella cheese; 8 oz salami; 1 c pepperoncini; 2 Tbsp brine

Briney Pasta Salad

This pasta salad is bursting with sharp flavors. Make it vegetarian by leaving out the salami. If you can’t find fusilli, choose another type of pasta that has lots of surface area to absorb the tasty dressing.

Categories: Salads

Print Recipe

Ingredients

1 lb fusilli
¹⁄₄ c olive oil
3 cloves garlic (minced)
¹⁄₄ tsp red pepper flakes
3 anchovy fillets (rinse, pat dry, mince)
2 Tbsp capers
2 c baby arugula (2 oz)
1 c fresh basil (chopped)
¹⁄₂ c pitted Kalamata olives (quartered)
8 oz mozzarella cheese (fresh, pat dry, dice)
8 oz salami (Genoa or soppressata, cut into small pieces)
1 c pepperoncini (stemmed, separated,)
2 Tbsp brine

Instructions

Cook the pasta in a large pot with 4 qts boiling salted water. Stir often, cooking 2 - 3 minutes past al dente. Drain pasta and transfer to large bowl.

While pasta is cooking, make dressing for the pasta. Combine oil, garlic, anchovies, and pepper flakes in a liquid measuring cup. Cover and microwave until bubbling and fragrant - about 30 seconds. Set aside.

Slice half of pepperoncini into thin rings and set aside. Transfer remaining pepperoncini to food processor. Add capers and pulse until finely chopped, 8 - 10 pulses, scraping down sides of bowl as needed. Add pepperoncini brine and warm oil mixture. Process until combined, about 20 seconds.

Add dressing to pasta and toss to combine. Add arugula, basil, olives, salami, mozzarella and reserved pepperoncini. Toss well. Let come to room temperature before serving. Serve.

Salad can be refrigerated up to 3 days.

Source: Adapted from Cook's Illustrated

Note

Anne Pryor

Briney Pasta Salad