Italian Pasta Salad

Name: Italian Pasta Salad
Yield: Serves 8 to 10 as a side dish
Ingredients: 1 pound, fusilli; , Salt and pepper; ¼ cup, extra-virgin olive oil; 3 , garlic cloves, minced; 3 , anchovy fillets, rinsed, patted dry, and minced; ¼ teaspoon, red pepper flakes; 1 cup, pepperoncini, stemmed, plus 2 tablespoons brine; 2 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; 8 ounces, fresh mozzarella cheese, cut into ⅜-inch dice and patted dry

99 comments

Appears in Cook's Illustrated September/October 2018, America's Test Kitchen TV

Side Dishes

Pasta

Salads

Our fixes: Overcook the noodles. Raid the pantry. Puree the dressing.

SERVES8 to 10 as a side dish

TIME1 hour

has video

WHY THIS RECIPE WORKS

For a better, more worthwhile pasta salad, we used corkscrew-shaped fusilli, which had plenty of surface area for capturing dressing. We cooked the pasta until it was a little too soft so that as it cooled and firmed up, it would have just ...

This is a members' feature.