Italian Sushi Roll-Ups

Bring a pot of water to boil and season it with a few pinches of sea salt.

Add in the ancini di pepe pasta and cook according to the package instructions (about 9 minutes).

Drain the pasta in a mesh strainer. Transfer to a medium bowl and toss with the two tablespoons of creamy Italian dressing. Let that cool a tad.

On each of the tortillas; divide evenly and layer the cheese, salami, pepperoni, Capicola, spinach and a few spoonfuls of the pasta.

Slowly and carefully, roll the tortilla and wrap in plastic wrap. Twist and seal the ends and refrigerate for 25 minutes.

Unwrap the roll-ups. Slice each one into four pieces and place cut-side-up into small dishes. Surround them with any remaining pasta.