How To Prepare Italian Pasta Salad with Pepperoncini-Pecorino Vinaigre – Coba Grill Hong Kong

Ingredients

• 1 English cucumber, peeled and cut into 1/2-inch pieces
• 1 (7-ounce) container grape or cherry tomatoes, halved
• 1¼ cup pitted Castelvetrano olives, halved
• 1 small red onion, very thinly sliced
• 4 ounces pepperoni, quartered
• 4 ounces (1/4-inch) thick-sliced mortadella, cut into 3/4-inch pieces
• 4 ounces (1/4-inch) thick-sliced Genoa salami, cut into 3/4-inch pieces
• 1 pound ciliegine (cherry size) mozzarella, halved
• 1 large bunch of basil leaves, torn, plus more for garnish
• 1 (1-pound) box cavatappi pasta
• 2 pepperoncini, finely minced
• 1 teaspoon pepperoncini brine
• 2 teaspoons clover honey
• 1 teaspoon Dijon mustard
• 2 tablespoons pecorino
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup white balsamic vinegar
• 1/2 cup floral extra-virgin olive oil