Chef John's Antipasto Pasta Salad Recipe
"Chef John combines pasta and antipasto for an Italian-inspired dish that's satisfying enough for a main course, and makes enough to feed a crowd at a party or potluck...."
INGREDIENTS
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1 (16 ounce) package fusilli pasta
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For the Dressing:
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1 clove garlic, finely crushed
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1 anchovy fillet
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1 tablespoon Dijon mustard
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2 tablespoons mayonnaise
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1/2 cup red wine vinegar, or more to taste
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salt and freshly ground black pepper to taste
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1 teaspoon dried oregano
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1/4 teaspoon dried thyme
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1 cup extra-virgin olive oil
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For the Salad:
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1/3 cup julienned red onion
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1/3 cup julienned jalapeno pepper
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1/3 cup julienned pickled pepperoncini peppers
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1/2 cup julienned fire-roasted red pepper
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1 cup quartered baby artichoke hearts
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1/2 cup sliced black olives
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1/2 cup sliced green olives
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1/4 pound salami, julienned
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1/4 pound pepperoni, julienned
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3 ounces deli-style ham, julienned
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1/4 pound provolone cheese, julienned
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1/4 cup freshly chopped Italian parsley
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1 pint cherry tomatoes, quartered
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