Pasta salad with crispy salami & cherry tomato vinaigrette

Delight in a flavorful pasta salad featuring crispy salami paired with a refreshing cherry tomato vinaigrette. Perfect for a tasty and satisfying meal.

Ingredients:

• 450g fusilli (or use casarecce, shells, or a small tubular pasta)
• 5 tablespoons extra-virgin olive oil, divided
• 90g to 110g salami, thinly sliced
• 1 red onion, finely chopped
• 3 garlic cloves, thinly sliced
• 2 1/2 cups cherry tomatoes (about 340g), halved
• 2 teaspoons capers, coarsely chopped (or more to taste)
• 1 tablespoon red wine vinegar
• 2 teaspoons lemon juice, or more to taste (from 1 small lemon)
• 3 cups (packed) baby arugula
• 230g mozzarella, torn into bite-sized chunks

Instructions:

1. Bring a large pot of water to a boil. Stir in 2 tablespoons of salt and the pasta; cook until it is cooked but still firm according to the package instructions.
2. Heat 3 tablespoons of extra-virgin olive oil in a large skillet or Dutch oven over medium heat. Add the salami. Cook for approximately 30 seconds, then turn it over and cook for another 15 to 30 seconds on the other side. The goal is to release some of the fat from the salami without browning or crisping it completely—it will continue to crisp up after being removed from the heat. Transfer the salami to a paper towel-lined plate, retaining as much oil in the pan as possible. Once it has cooled, tear the salami into small pieces if necessary.
3. Using the same pan over medium heat, cook the onion and garlic for about 5 to 7 minutes, or until they are soft. Season with a pinch or two of salt and pepper.
4. Add the cherry tomatoes and capers to the pan. Cook over medium heat, stirring occasionally, until the cherry tomatoes release some juice into the olive oil but still hold their shape, around 1 to 2 minutes. Remove the pan from the heat. Stir in the red wine vinegar, lemon juice, and remaining 2 tablespoons of extra-virgin olive oil.
5. Drain the pasta without rinsing, then combine it and the salami with the cherry tomato vinaigrette. Mix well to distribute the ingredients evenly.
6. Adjust the seasoning and acidity to your preference (suggestion: taste a few bites with salami to gauge its saltiness).
7. Allow the dish to cool for approximately 5 to 10 minutes, then add the arugula and mozzarella. Serve warm, at room temperature, or chilled.

Summary:

• Calories: 3414 kcal
• Fat: 152 g
• Protein: 133 g
• Carbs: 374 g
• Potassium: 2609 mg
• Magnesium: 367 mg