Chef John combines pasta and antipasto for an Italian-style antipasto pasta salad recipe. 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
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
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 3
Meanwhile, mash anchovy fillet and garlic into a paste in a large bowl with a whisk or fork. Whisk in vinegar, mayonnaise, Dijon mustard, oregano, thyme, salt, and black pepper to combine. Slowly drizzle in olive oil, whisking constantly, until smooth, thick, and vinaigrette coats the back of a spoon.
Step 4
Toss pasta into bowl with vinaigrette until well coated.
Step 5
Stir in tomatoes and parsley; mix thoroughly. Taste; adjust seasoning if needed.
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
