Cook's illustrated's italian pasta salad

Discover the tantalizing flavors of Cook's Illustrated's Italian Pasta Salad. A harmonious blend of savory ingredients to delight the taste buds.

Ingredients:

• 450g fusilli
• Salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, minced
• 3 anchovy fillets, rinsed, patted dry, and minced
• 1/4 teaspoon red pepper flakes
• 1 cup pepperoncini, stemmed, plus 2 tablespoons brine
• 2 tablespoons capers, rinsed
• 60g (2 cups) baby arugula
• 1 cup chopped fresh basil
• 1/2 cup oil-packed sun-dried tomatoes, sliced thin
• 1/2 cup pitted kalamata olives, quartered
• 230g salami, cut into ⅜-inch dice
• 230g fresh mozzarella cheese, cut into ⅜-inch dice and patted dry

Instructions:

1. Boil 4 quarts of water in a large pot. Put in the pasta and 1 tablespoon of salt. Cook while stirring occasionally until the pasta is soft but still slightly firm, about 2 to 3 minutes more than al dente. Drain the pasta and rinse it with cold water until it cools down. Drain well and transfer it to a big bowl.
2. While waiting, mix oil, minced garlic, anchovies, and red pepper flakes in a liquid measuring cup. Cover and heat in the microwave until it starts to bubble and gives off a nice aroma, for about 30 to 60 seconds. Set aside.
3. Cut half of the pepperoncini into thin slices and keep them aside. Put the rest of the pepperoncini in a food processor. Add capers and pulse until finely chopped, around 8 to 10 times, making sure to scrape down the sides of the bowl when needed. Pour in the pepperoncini brine and the warmed oil mixture and process until everything is well combined, for about 20 seconds.
4. Mix the dressing with the pasta until they are well coated. Add arugula, basil, tomatoes, olives, salami, mozzarella, and the reserved sliced pepperoncini. Toss everything together. Season with salt and pepper according to your taste. Serve. (The salad can be kept in the refrigerator for up to 3 days, but remember to add the basil and arugula right before serving. Allow it to come to room temperature before serving.)

Summary:

• Calories: 3976 kcal
• Fat: 202 g
• Protein: 166 g
• Carbs: 372 g
• Potassium: 3115 mg
• Magnesium: 441 mg