Salami End Pasta Salad

Tap a number to mark a step done.

1. 1

   Make the Pickled Mustard Seeds ahead so they have time to cool before they go on top.

2. 2

   Bring 4 quarts of water and 2 tbsp kosher salt to a rolling boil in a large pot over high heat. Add the macaroni and stir so it doesn't stick. Cook until just tender with a little bite in the center, about 1 minute less than the package says. Taste a piece to check.

3. 3

   Drain the pasta in a colander and rinse it under cold running water, tossing it with your hands, until it's cool all the way through. This stops the cooking and keeps it from getting gummy. Shake off as much water as you can.

4. 4

   Dice the vegetables into 1/4 inch pieces, about the size of a pea. Celery: trim the ends and dice. Red bell pepper: cut it in half, pull out the stem, seeds and white ribs, then dice. Fennel: cut off the stalks and fronds, cut the bulb in half, cut out the hard core, then dice. Red onion: cut off the ends, peel it, then dice. Measure 1/4 cup of each.

5. 5

   Peel the garlic and grate it on a Microplane. No Microplane? Mince it as fine as you can with your chef's knife. Strip the tarragon leaves off the stems and chop them fine.

6. 6

   Peel the casing off the salami ends. Cut them into 1/4 inch slices, then cut the slices into 1/4 inch pieces.

7. 7

   In a large mixing bowl, whisk the Duke's, olive oil, red wine vinegar, both mustards, paprika, tarragon, garlic and 1/2 tsp salt until smooth and even in color.

8. 8

   Add the diced vegetables and stir them into the dressing. Add the cooled pasta and fold everything together with a rubber spatula until every piece is coated.

9. 9

   Fold in most of the chopped salami, saving a small handful for the top.

10. 10

    Cover and refrigerate for at least 1 hour so the flavors come together. Before serving, stir it, taste it and add a pinch more salt if it needs it.

11. 11

    Top with the rest of the salami, the Pickled Mustard Seeds and the chives right before serving.