Chef John's Antipasto Pasta Salad
Ingredients
- 1 (16 ounce) package fusilli pasta
- 1 anchovy fillet
- 1 clove garlic, finely minced
- ½ cup red wine vinegar, or more to taste
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 pinch salt and freshly ground black pepper to taste
- 1 cup extra-virgin olive oil
- 1 cup quartered baby artichoke hearts
- ½ cup julienned fire-roasted red peppers
- ½ cup sliced black olives
- ½ cup sliced green olives
- ⅓ cup julienned red onion
- ⅓ cup julienned jalapeño pepper
- ⅓ cup julienned pickled pepperoncini peppers
- 4 ounces salami, julienned
- 4 ounces pepperoni, julienned
- 4 ounces provolone cheese, julienned
- 3 ounces deli-style ham, julienned
- 1 pint cherry tomatoes, quartered
- ¼ cup chopped fresh Italian flat-leaf parsley
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
- 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.
- Toss pasta into bowl with vinaigrette until well coated.
- 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.
- Stir in tomatoes and parsley; mix thoroughly. Taste; adjust seasoning if needed.
Source
Original recipe: View Original
