Chef John’s Antipasto Pasta Salad Recipe
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.
- 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
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
- 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.
- 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.
- Toss Pasta with Vinaigrette: Add the cooled fusilli pasta to the vinaigrette bowl and toss until the pasta is well coated with the dressing.
- 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.
- 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.
- 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
