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Italian Pasta Salad
Ingredients
  • 1 pound fusilli
  • ¼ cup extra-virgin olive oil
  • 3 garlic cloves, chopped
  • 3 oil-packed anchovy fillets
  • ¼ teaspoon crushed red pepper flakes, plus more to taste
  • 1 cup (5 ounces) pepperoncini, stemmed, plus ¼ cup brine from the jar
  • 2 tablespoons drained brined capers
  • 8 ounces fresh mozzarella cheese pearls, patted dry (see Substitutions)
  • 4 ounces salami, diced (see Notes)
  • ½ cup oil-packed sun-dried tomatoes, drained and thinly sliced
  • ½ cup pitted kalamata olives, chopped
  • 2 cups (2 ounces) baby arugula, plus more to taste
  • 1 cup coarsely chopped fresh basil
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