For the salad:

1 pound "Penne" pasta
1 1/2 gallons Cold water
4 tablespoons Coarse sea salt
3 tablespoons Extra virgin olive oil
12 Anchovey fillets preserved in extra virgin olive oil, finely chopped
1/2 cup Pine nuts, lightly roasted and coarsely crushed
1 Large orange
1/2 pound Mozzarella cheese, diced
1 cup Capers preserved in vinegar, drained
1 cup Raisins soaked for 30 minutes in warm white wine, then drained
1 tablespoon Fresh basil leaves, minced
1 tablespoon Fresh mint leaves, minced
1 tablespoon Fresh chives, minced
3 tablespoons Plain yogurt

For the vinaigrette:

4 tablespoons Extra virgin olive oil
1 teaspoon White wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Fine sea salt

1. With a sharp knife cut away the ends of the orange, then remove just the peel; be careful to cut away as little flesh as possible.
2. Cut along each side of the membrane that divides the orange, remove the seeds and cut each segment in three parts crosswise, set aside.
3. In a large pot, bring 1 1/2 gallons of water to a rolling boil. 
4. Add the coarse sea salt (4 tablespoons) then add the pasta and cook until al dente. 
5. Drain well in a colander.
6. Put pasta in a bowl and toss with 3 tablespoons extra virgin olive oil, then lay the pasta on a sheet of greaseproof paper to cool overnight.
7. In a large bowl, combine cooled pasta, anchovies, pine nuts, orange pieces, mozzarella, capers, and raisin, mix well.
8. In a small bowl combine yogurt, basil, mint, and chives, set aside.
9. Just before serving, prepare the vinagrette by combining vinegar, mustard, and salt.
10. Gradually whisk in the oil, then add to the yogurt mixture and mix well.
11. Before serving pour the vinaigrette over the salad and gently toss.