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Chef John's Antipasto Pasta Salad

An antipasto is a cold platter of meat, cheese, and vegetables which is served at the start of a meal before the pasta and other courses, but to save some time, I thought I'd add the pasta right into the antipasto to turn it into a complete meal all by itself. You could serve this antipasto pasta salad recipe as a side dish, but with a hunk of crusty bread and a glass of wine, I'm not sure what else you'd need. Top with more parsley before serving.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 3 hours 50 minutes
Course lunch/dinner
Cuisine Italian
Servings 12 people
Calories 5704.8 kcal

Equipment

  • 1 Large Pot For boiling pasta
  • 1 Colander For draining pasta
  • 1 Large Mixing Bowl For preparing vinaigrette and tossing salad
  • 1 Whisk or fork For mashing anchovy and emulsifying dressing
  • 1 Sharp Knife and Cutting Board For julienning ingredients

Ingredients
  

Main

  • 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

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.

Notes

Achieve al dente pasta for optimal texture, avoiding rinsing to retain starch for better sauce adhesion. The anchovy-garlic paste is crucial for umami depth; ensure it's finely mashed before whisking in liquids. Emulsify the vinaigrette by slowly drizzling in olive oil for a stable, creamy consistency. Chilling for 3-12 hours is vital for flavors to meld and deepen, transforming the salad. Add fresh tomatoes and parsley just before serving to preserve their vibrant texture and appearance. Adjust seasoning judiciously at the final stage.