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John's Antipasto Pasta Salad

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
235 min
SERVINGS
12 servings
Dinner
John's Antipasto Pasta Salad
Ingredients
  • 1 (16 ounce) package fusilli pasta
  • 1 clove garlic, finely crushed
  • 1 anchovy fillet
  • 1 tablespoon Dijon mustard
  • 2 tablespoons mayonnaise
  • 1/2 cup red wine vinegar, or more to taste
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 cup extra-virgin olive oil
  • 1/3 cup julienned red onion
  • 1/3 cup julienned jalapeno pepper
  • 1/3 cup julienned pickled pepperoncini peppers
  • 1/2 cup julienned fire-roasted red pepper
  • 1 cup quartered baby artichoke hearts
  • 1/2 cup sliced black olives
  • 1/2 cup sliced green olives
  • 1/4 pound salami, julienned
  • 1/4 pound pepperoni, julienned
  • 3 ounces deli-style ham, julienned
  • 1/4 pound provolone cheese, julienned
  • 1/4 cup freshly chopped Italian parsley
  • 1 pint cherry tomatoes, quartered
Instructions
1
Begin by filling a large pot with plenty of salted water and placing it on the stovetop to reach a rolling boil. Once boiling, add the fusilli pasta and stir occasionally as it cooks until it reaches the desired level of tenderness, still retaining a bit of firmness in the center. This should take around 12 minutes. Remove the pasta from the water with a colander and let it drain completely, but do not rinse it under cold running water; instead, gently shake the colander to release any excess moisture. Allow the pasta to cool down slightly in the colander for 5 to 10 minutes.
2
While the pasta is cooling, prepare the salad dressing by combining garlic and anchovy in a large mixing bowl. Use a whisk or fork to mash the anchovy and garlic into a smooth paste, then add Dijon mustard, mayonnaise, vinegar, salt, pepper, oregano, and thyme. Whisk all the ingredients together until they are fully incorporated.
3
Slowly pour olive oil into the bowl with the dressing, whisking constantly to ensure a smooth and thick consistency. Continue whisking until the dressing coats the back of a spoon.
4
Once the pasta has cooled, pour it into the bowl with the dressing and toss everything together until the pasta is well coated.
5
Add a variety of ingredients to the bowl, including red onion, jalapeno, pepperoncini, red pepper, artichokes, black olives, green olives, salami, pepperoni, and ham. Mix everything together thoroughly.
6
Add Provolone cheese to the bowl and mix it in until well combined. Cover the bowl with plastic wrap and refrigerate the salad for at least 3 to 12 hours, allowing all the flavors to meld together.
7
Remove the salad from the refrigerator and add chopped parsley and tomatoes. Mix everything together thoroughly to combine.
8
Taste the salad for seasoning and adjust as needed before serving.