Tortellini antipasto pasta salad

Boil the tortellini in salted water until they float, drain, rinse with cold water to stop the cooking and set aside.

Chop the fresh mozzarella (or use mini bocconcini whole) and add all of it.

Chop four ounces of thin salami with a sharp knife (20 minutes in the freezer firms it).

Chop the provolone and add with the tomatoes and their juices and the marinated artichokes, chopped bite-size with a little of their oil.

Add sliced peperoncini, chopped basil and parsley (keeping a little basil back), and chives.

Add the boiled tortellini and toss everything before dressing.

For the dressing: whole grain mustard, two grated garlic cloves, red wine vinegar, a splash of balsamic and a small pinch of sugar; mix so the sugar dissolves in the acid.

Season the dressing with a good pinch of salt and black pepper, then whisk in extra virgin olive oil, roughly two parts oil to one part vinegar; taste and add more oil as needed.

Add grated parmesan. Pour on half the dressing, toss, and add more only if needed.

Refrigerate a while so the pasta absorbs the dressing and flavours; better the next day.

Finish with black pepper, fresh basil and, optionally, red pepper flakes.