Ingredients

• 12 oz (340g) short pasta (fusilli, penne, or farfalle)
• 4 large hard-boiled eggs, peeled and quartered
• ½ cup spicy salami or ‘nduja (or sliced soppressata), diced
• ½ cup roasted red peppers, drained & chopped
• ¼ cup pitted Kalamata olives, halved
• 2 tbsp capers, rinsed
• ¼ cup red onion, finely diced
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh basil, torn

For the Dressing:
• ¼ cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• ½ tsp crushed red pepper flakes (adjust to heat preference)
• Salt & black pepper to taste

Instructions

Cook pasta al dente in salted water; drain, rinse under cold water, and toss with 1 tsp olive oil to prevent sticking. Cool completely.
In a large bowl, combine cooled pasta, salami, roasted peppers, olives, capers, red onion, parsley, and basil.
Whisk dressing ingredients until emulsified. Pour over pasta mixture; toss gently to coat.
Arrange quartered eggs on top just before serving (or fold in if making ahead).
Chill at least 30 minutes to let flavors meld. Taste and adjust seasoning before serving.
💡 Make it vegetarian: Swap salami for marinated artichoke hearts or grilled eggplant. For extra richness, add crumbled ricotta salata or shaved Parmigiano.