adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chef John's Antipasto Pasta Salad
Chef John's Antipasto Pasta Salad
0 Likes
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
235 minutes
Chef John's Italian pasta antipasto dish is a crowd-pleasing main course or party favorite.
Ingredients:
  • 1 (16 ounce) package fusilli pasta
  • 1 clove garlic, finely crushed
  • 1 anchovy fillet
  • 1 tablespoon Dijon mustard
  • 2 tablespoons mayonnaise
  • 0.5 cup red wine vinegar, or more to taste
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon dried oregano
  • 1 cup extra-virgin olive oil
  • 0.33333334326744 cup julienned red onion
  • 0.33333334326744 cup julienned jalapeno pepper
  • 0.33333334326744 cup julienned pickled pepperoncini peppers
  • 0.5 cup julienned fire-roasted red pepper
  • 1 cup quartered baby artichoke hearts
  • 0.5 cup sliced black olives
  • 0.5 cup sliced green olives
  • 0.25 pound salami, julienned
  • 0.25 pound pepperoni, julienned
  • 3 ounces deli-style ham, julienned
  • 0.25 pound provolone cheese, julienned
  • 0.25 cup freshly chopped Italian parsley
  • 1 pint cherry tomatoes, quartered
Instructions:
  • 1. Bring a generous amount of salted water to a vigorous boil. Add fusilli and cook until al dente, about 12 minutes, stirring occasionally. Drain in a colander without rinsing, giving a quick stir to help release the heat. Let cool for 5 to 10 minutes.
  • As the pasta is cooling, combine garlic and anchovy in a large mixing bowl. Crush them into a paste using a whisk or fork. Add Dijon mustard, mayonnaise, vinegar, salt, pepper, oregano, and thyme. Whisk everything together until well combined. Gradually pour in olive oil while whisking continuously until the dressing is smooth, thick, and coats the back of a spoon.
  • Add the cooled pasta to the dressing in the bowl and mix thoroughly using a large spoon until evenly coated.
  • Combine red onion, jalapeno, pepperoncini, red pepper, artichokes, black olives, green olives, salami, pepperoni, and ham in a large bowl. Add Provolone cheese and mix everything well. Refrigerate in plastic wrap for at least 3 hours until cold.
  • Take out of the refrigerator, combine with chopped parsley and tomatoes, and thoroughly mix together. Taste to check the seasoning and adjust as necessary.

Similar Recipes