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This is your sign to make a delicious pasta salad

Staff, America's Test Kitchen on

1/2 cup pitted Kalamata olives, quartered

8 ounces salami, cut into 3/8-inch dice

8 ounces fresh mozzarella cheese, cut into 3/8-inch dice and patted dry

1. Bring 4 quarts of water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until pasta is tender throughout, 2 to 3 minutes past al dente. Drain pasta and rinse under cold water until chilled. Drain well and transfer to a large bowl.

2. Meanwhile, combine oil, garlic, anchovies, and pepper flakes in a liquid measuring cup. Cover and microwave until bubbling and fragrant, 30 to 60 seconds. Set aside.


3. Slice half of pepperoncini into thin rings and set aside. Transfer remaining pepperoncini to a 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.

4. Add dressing to pasta and toss to combine. Add arugula, basil, tomatoes, olives, salami, mozzarella, and reserved pepperoncini and toss well. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to three days. Let come to room temperature before serving.)

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©2023 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.




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