Italian Pasta Salad

Ingredients:

• 2 Tbsp salt, plus more to taste
• 1 lb tricolored rotini or fusilli
• 2 garlic cloves, finely chopped
• 1 Tbsp Dijon mustard
• 2 Tbsp balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1/4 lb Genoa salami, cut into 1/2'' cubes
• 1/2 lb sweet soppressata, thinly sliced and cut into julienne strips
• 1/2 cup sun-dried tomatoes (not oil-packed), soaked in hot water for 5 minutes, well drained, and chopped
• 8 oz mozzarella, cut into 1/2'' cubes
• 3/4 cup pitted black olives, drained and chopped
• 1 cup packed fresh basil leaves, thinly sliced
• 1/4 cup freshly grated Parmigiano-Reggiano
• Freshly ground black pepper

Preparation:

1. Bring a large pot of water to a boil. Add 2 Tbsp salt. Add the rotini and cook, stirring occasionally, until tender but still firm to the bite. Drain the pasta in a colander and set aside to cool.
2. Put the garlic, mustard, vinegar, olive oil, and salt (to taste) in a lidded jar and shake vigorously.
3. Combine pasta, salami, soppressata, sun-dried tomatoes, mozzarella, olives, basil, and Parmesan in a large bowl. Toss well with some of the dressing. Add more dressing and salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.