Ingredients

3 tbsp. Olive Oil, plus more for drizzling

3 tbsp. Red Wine Vinegar

1 tsp. Whole Grain Mustard

1 tsp. Smooth Dijon Mustard

1/2 tsp Italian Seasoning

Kosher Salt and Black Pepper to taste

16 oz. Pasta (like cavatappi, farfalle or penne), Cooked to package directed and drained

1 can White Beans, like Cannellini or Garbanzo

1 cup Sliced Small Cucumber, like Persian Cucumber

1 pint Cherry Tomatoes, halved

1 cup Sliced Olives, like Castelvetrano and Kalamata

1/2 cup Sliced Pepperoncini Peppers

1 cup Sliced Salami, sliced into thin strips

1 cup Mozzarella Pearls, or cubed fresh mozzarella

1 cup Chopped Fresh Parsley and Basil, plus more whole basil leaves for garnish

Flaky Finishing Salt

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Instructions

In a small jar, combine 3 tablespoons olive oil, red wine vinegar, whole grain Dijon Mustard, smooth Dijon mustard and Italian Seaoning. Shake to emulsify and season with kosher salt and black pepper to taste. Set this jar aside.

Bring 3 quarts of water boil, covered, over high heat. Cook to pasta package directions.

Drain the pasta and add to a large bowl. Add the beans to the bowl and dress with about half the dressing. Toss to coat and then add the remaining ingredients.

Drizzle the remaining dressing and more olive oil over the toppings. Toss well to coat.

Transfer the salad to a serving platter or bowl. Drizzle more olive oil over the top and season with fresh cracked black pepper and flaky finishing salt (if desired). Top with several whole basil leaves as garnish.