Chef John's Antipasto Pasta Salad

Chef John combines pasta and antipasto for an Italian-inspired antipasto pasta salad. It's satisfying enough for a main course and can feed a crowd.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 485 Calories

Ingredients

• 1 teaspoon dried oregano
• 1 (16 ounce) package fusilli pasta
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 cup extra-virgin olive oil
• 1 pinch salt and freshly ground black pepper to taste
• 1 anchovy fillet
• 1 pint cherry tomatoes, quartered
• 1 clove garlic, finely crushed
• 1 cup quartered baby artichoke hearts
• 3 ounces deli-style ham, julienned
• 0.25 teaspoon dried thyme
• 0.5 cup sliced black olives
• 0.5 cup sliced green olives
• 0.25 cup freshly chopped Italian parsley
• 0.5 cup red wine vinegar, or more to taste
• 0.5 cup julienned fire-roasted red pepper
• 0.33333334326744 cup julienned red onion
• 0.33333334326744 cup julienned jalapeno pepper
• 0.33333334326744 cup julienned pickled pepperoncini peppers
• 0.25 pound salami, julienned
• 0.25 pound pepperoni, julienned
• 0.25 pound provolone cheese, julienned

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander, but do not rinse; stir to release heat. Cool in the colander for 5 to 10 minutes.

Step 2

Meanwhile, mash anchovy fillet and garlic with a whisk or fork into a paste in a large mixing bowl. Add vinegar, mayonnaise, Dijon mustard, oregano, thyme, salt, and black pepper; whisk to combine. Slowly drizzle in olive oil, whisking constantly, until smooth, thick, and vinaigrette coats the back of a spoon.

Step 3

Add pasta to bowl with vinaigrette; toss until well coated.

Step 4

Toss in artichoke hearts, red peppers, black olives, green olives, red onion, jalapeño, and pepperoncini. Stir in salami, pepperoni, provolone cheese, and ham; mix thoroughly to combine. Cover bowl with plastic wrap; refrigerate until well chilled, 3 to 12 hours.

Step 5

Stir in tomatoes and parsley; mix thoroughly. Taste for seasoning and adjust if needed.