Cook's Illustrated's Italian Pasta Salad

INGREDIENTS

1 lb

fusilli

Salt and freshly ground black pepper

1/4 cup

extra-virgin olive oil

garlic cloves, minced

anchovy fillets, rinsed, patted dry, and minced

1/4 tsp

red pepper flakes

1 cup

pepperoncini, stemmed, plus 2 tablespoons brine

2 tbsp

capers, rinsed

2 oz

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 oz

salami, cut into ⅜-inch dice

8 oz

fresh mozzarella cheese, cut into ⅜-inch dice and patted dry