Italian Pasta Salad with Cavatappi

Twirly cavatappi makes an excellent base for a traditional pasta salad. The twisty noodles catch all the savory ingredients, giving you a burst of flavor and texture in every bite.

INGREDIENTS

• 1 (1-pound) package DeLallo Cavatappi
• 2 tablespoons DeLallo Nonpareil Capers in Brine
• 1 (6.7-ounce) jar DeLallo Sun-Dried Tomatoes, sliced thin
• 1/2 cup DeLallo Pitted Calamata Olives, halved
• 9-ounce DeLallo Genoa Salami, diced into small pieces
• 8-ounce wedge DeLallo Domestic Provolone, diced into small pieces
• 1 cup chopped fresh basil
• 1 cup chopped arugula
• Dressing
• 2 DeLallo Anchovy Fillets in Olive Oil
• 1 teaspoon DeLallo Chopped Garlic in Water
• 1/4 cup DeLallo Golden Sweet Balsamic-Style Vinegar
• 2 teaspoons DeLallo Lemon Juice Slice
• 1/4 teaspoon DeLallo Sea Salt Grinder
• 1/8 teaspoon freshly ground pepper
• 3/4 cup DeLallo Extra Virgin Olive Oil

DIRECTIONS

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and allow it to come to room temperature or chill in a large bowl.
2. Meanwhile, make the dressing by combining anchovies, garlic, vinegar, lemon juice, salt and pepper in a mixing bowl. Slowly whisk in olive oil to incorporate.
3. Place all chopped and diced ingredients into the pasta bowl.
4. Pour dressing over ingredients. Toss well and serve.