Step 1

In a large pot over high heat, bring 4 quarts of water to a boil. Season the water lightly with salt — you’ll have lots of salty, briny ingredients in the salad to add flavor — and add the pasta. Cook, stirring often, until the pasta is tender throughout, 2 to 3 minutes past the package instructions for al dente.

Step 2

While the water comes to a boil and the pasta cooks, in a liquid measuring cup, combine the oil, garlic, anchovies and crushed red pepper flakes. Cover and microwave on HIGH until bubbling and fragrant, 30 to 60 seconds. (If you don’t have a microwave, heat the ingredients together in a small skillet over medium heat until sizzling.)

Step 3

Slice half of the pepperoncini into thin rings and transfer to a large bowl (where you’ll assemble your salad). In a mini food processor, combine the remaining peperoncini with the capers and pulse until finely chopped, scraping down the sides of the bowl as needed. Add the pepperoncini brine and the warm oil mixture and process until it forms a smooth dressing, about 20 seconds. You should have about 3/4 cup of the dressing.

Step 4

When the pasta is ready, drain it, then rinse under cold running water until completely cooled. Drain thoroughly, then transfer to the bowl with the peperoncini. Add the mozzarella, salami, sun-dried tomatoes and olives, and toss to combine. Add the dressing to the pasta mixture and toss to combine. At this point, the pasta salad can sit at room temperature for up to 2 hours, or cover and refrigerate until needed. When ready to serve, stir in the arugula and basil.