Cook'S Illustrated'S Italian Pasta Salad

• 1 pound 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
• 2 ounces (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
• 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 water to boil in 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 large bowl.
2. Meanwhile, combine oil, garlic, anchovies, and pepper flakes in 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 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 3 days, but be sure to stir in the basil and the arugula just before serving. Let come to room temperature before serving.)

fusilli, salt, extravirgin olive oil, garlic, anchovy, red pepper, pepperoncini, capers, baby arugula, fresh basil, tomatoes, olives, salami, mozzarella cheese

Taken from food52.com/recipes/81582-cook-s-illustrated-s-italian-pasta-salad (may not work)