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
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.
Put the garlic, mustard, vinegar, olive oil, and salt (to taste) in a lidded jar and shake vigorously.
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.
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