1. Cook the pasta according to package instructions until al dente, which should be slightly firm to the bite.

2. Bring a large pot of salted water to a boil at 100°C (212°F) and cook the pasta for 8-10 minutes or as instructed.

3. Drain the pasta and set it aside to cool to room temperature, roughly 20-22°C (68-72°F).

4. In a large bowl, whisk together 3 tablespoons (45 ml) of olive oil, 1/2 teaspoon of flaky salt, and 1/4 teaspoon of coarse black pepper.

5. Add the cooled pasta, 1 cup (115 g) of halved cherry tomatoes, 1 medium zucchini sliced into 1/8-inch (3 mm) thick rounds, and 4 slices of salami cut into thin strips to the bowl.

6. Toss gently to combine the pasta and vegetables, ensuring they are evenly coated with the oil mixture.

7. In a separate bowl, crumble 8 ounces (225 g) of mozzarella cheese into small pieces and mix with 2 tablespoons (30 g) of pine nuts.

8. Add 4 cups (100 g) of arugula leaves to the pasta mixture and toss again to distribute the leaves evenly.

9. Top the pasta with the mozzarella and pine nut mixture, followed by 1/2 cup (115 g) of sliced black olives.

10. Serve chilled at around 4-6°C (39-43°F) or at room temperature, roughly 20-22°C (68-72°F), according to your preference.