Chef John’s Antipasto Pasta Salad Recipe

Introduction

Chef John’s Antipasto Pasta Salad is a vibrant and flavorful dish perfect for gatherings or a satisfying lunch. Combining a tangy homemade vinaigrette with a medley of meats, cheeses, and fresh vegetables, it offers a delightful balance of textures and tastes.

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

Instructions

1. Step 1: Bring a large pot of lightly salted water to a boil. Cook the fusilli pasta 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. Let it cool in the colander for 5 to 10 minutes.
2. Step 2: Meanwhile, mash the anchovy fillet and garlic into a paste in a large bowl using a whisk or fork. Whisk in the red wine vinegar, mayonnaise, Dijon mustard, oregano, thyme, salt, and black pepper to combine. Slowly drizzle in the olive oil while whisking constantly until the vinaigrette is smooth, thick, and coats the back of a spoon.
3. Step 3: Toss the cooked pasta into the bowl with the vinaigrette until well coated.
4. Step 4: Add the baby artichoke hearts, fire-roasted red peppers, black olives, green olives, red onion, jalapeño, and pickled pepperoncini. Stir in the salami, pepperoni, provolone cheese, and ham. Mix thoroughly to combine.
5. Step 5: Cover the bowl with plastic wrap and refrigerate until well chilled, between 3 to 12 hours, allowing the flavors to meld.
6. Step 6: Just before serving, stir in the quartered cherry tomatoes and chopped parsley. Taste and adjust seasoning if needed.

Tips & Variations

• For a milder heat, reduce or omit the jalapeño and pickled pepperoncini peppers.
• Substitute fusilli with rotini or penne pasta if preferred.
• Add a splash of lemon juice to the vinaigrette for extra brightness.
• For a vegetarian version, omit the meats and add extra cheese and vegetables like artichokes and roasted peppers.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It’s best enjoyed chilled but can be served at room temperature if preferred. Add fresh tomatoes just before serving to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, this salad benefits from refrigerating for a few hours or overnight to let the flavors blend. Just add the tomatoes shortly before serving to keep them fresh and firm.

What can I use if I don’t have anchovies?

If you don’t have anchovies, you can omit them or replace with a teaspoon of Worcestershire sauce for a similar umami flavor in the vinaigrette.

Chef John’s Antipasto Pasta Salad Recipe

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4.9 from 126 reviews

Chef John’s Antipasto Pasta Salad is a vibrant and flavorful Italian-inspired dish combining tender fusilli pasta with a zesty homemade vinaigrette, mixed with an assortment of cured meats, cheeses, tangy vegetables, and fresh herbs. This chilled salad is perfect for potlucks, picnics, or as a refreshing meal on warm days, boasting a harmonious balance of savory, tangy, and spicy flavors.

• Author: Luna
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 3 hours 32 minutes
• Yield: 12 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta:

• 1 (16 ounce) package fusilli pasta

Vinaigrette:

• 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

Salad:

• 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

1. Cook the Pasta: Bring a large pot of lightly salted water to a boil. Add the fusilli pasta and cook, stirring occasionally, for about 12 minutes or until the pasta is tender yet firm to the bite. Drain thoroughly in a colander but do not rinse; stir gently to release heat. Let it cool in the colander for 5 to 10 minutes.
2. Prepare the Vinaigrette: In a large bowl, mash the anchovy fillet and finely minced garlic into a paste using a whisk or fork. Whisk in the red wine vinegar, mayonnaise, Dijon mustard, dried oregano, dried thyme, salt, and freshly ground black pepper until combined. Slowly drizzle in the extra-virgin olive oil while whisking constantly until the vinaigrette is smooth, thick, and coats the back of a spoon.
3. Toss Pasta with Vinaigrette: Add the cooled fusilli pasta to the vinaigrette bowl and toss until the pasta is well coated with the dressing.
4. Add Salad Ingredients: Mix in the quartered baby artichoke hearts, julienned fire-roasted red peppers, sliced black olives, sliced green olives, julienned red onion, jalapeño pepper, and pickled pepperoncini peppers. Stir in the julienned salami, pepperoni, provolone cheese, and deli-style ham, ensuring everything is evenly combined.
5. Chill the Salad: Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours, up to 12 hours, to let the flavors meld and the salad chill thoroughly.
6. Finish and Serve: Before serving, stir in the quartered cherry tomatoes and chopped fresh Italian parsley. Mix well, taste, and adjust seasoning if needed. Serve chilled.

Notes

• Do not rinse the pasta after draining; this helps the vinaigrette cling better to the noodles.
• For a spicier kick, adjust the amount of jalapeño and pepperoncini peppers to your preference.
• You can substitute salami and pepperoni with other cured meats like soppressata or capicola if desired.
• The salad tastes best after chilling for several hours to allow flavors to develop but can be served sooner if necessary.
• If you want to make the salad ahead, add the cherry tomatoes and parsley just before serving to keep them fresh.

Keywords: antipasto pasta salad, Italian pasta salad, fusilli pasta recipe, cold pasta salad, Italian antipasto, pasta salad with meats and cheese