MAKES 6 to 8 servings | TAKES 35 minutes

I was really excited about the name of this one. We’ve got a briny, sharp Italian-style pasta salad loaded with salami, provolone, pepperoncini and a bright, punchy vinaigrette.

Ingredients

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1 pound small pasta (maybe rotini, fusilli or radiatori, but I used cubetti which are very cool)

Kosher salt, for the pasta water

8 ounces dry salami, cut into bite-size pieces

8 ounces provolone, cut into small cubes

1 pint cherry tomatoes, halved

¾ cup pitted olives, halved

½ cup sliced pepperoncini

½ small red onion, thinly sliced

⅓ cup chopped flat-leaf parsley

⅓ cup extra-virgin olive oil

¼ cup red wine vinegar

2 tablespoons pepperoncini brine

1 tablespoon Dijon mustard

1 garlic clove, finely grated

1 teaspoon dried oregano

½ teaspoon black pepper

½ teaspoon crushed red pepper, optional

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Instructions

1. Bring a large pot of well-salted water to a boil. Cook the pasta until just past al dente so it remains tender after chilling. Reserve ½ cup pasta water, then drain.

2. Whisk the olive oil, red wine vinegar, pepperoncini brine, Dijon, garlic, oregano, black pepper and crushed red pepper.

3. While the pasta is still warm, toss it with about ⅔rds of the dressing and 2 tablespoons reserved pasta water. Let cool for 15 minutes.

4. Add the salami, provolone, tomatoes, olives, pepperoncini, red onion and parsley. Toss with the remaining dressing.

5. Taste for salt and acidity. Refrigerate for at least 30 minutes before serving, then toss again and loosen with a splash of vinegar, olive oil or reserved dressing if needed.

MAKE AHEAD Refrigerate up to 4 days. For the best appearance, hold back a handful of tomatoes, herbs and cheese to fold in just before serving.

ADDITIONAL PROTEIN I ended up with extra chicken from the peanut noodle recipe, so I tossed it in here and it worked great. Not a bad idea.

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