Chef John’s Antipasto Pasta Salad Recipe
Introduction
Chef John’s Antipasto Pasta Salad is a vibrant and flavorful dish that combines tender pasta with a tangy vinaigrette and a variety of Italian-inspired ingredients. Perfect for parties or a refreshing lunch, this salad offers a delightful balance of savory meats, cheeses, and crisp vegetables.
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
- Step 1: 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.
- Step 2: Meanwhile, mash anchovy fillet and garlic into a paste in a large bowl with a whisk or fork. Whisk in red wine vinegar, mayonnaise, Dijon mustard, oregano, thyme, salt, and black pepper to combine.
- Step 3: Slowly drizzle in the extra-virgin olive oil while whisking constantly until the vinaigrette is smooth, thick, and coats the back of a spoon.
- Step 4: Toss the cooled pasta into the bowl with the vinaigrette until well coated.
- Step 5: Add 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.
- Step 6: Cover the bowl with plastic wrap and refrigerate until well chilled, 3 to 12 hours.
- Step 7: Just before serving, stir in cherry tomatoes and parsley; mix thoroughly. Taste and adjust seasoning if needed.
Tips & Variations
- Use different pasta shapes such as rotini or penne if fusilli is not available.
- For a vegetarian version, omit the meats and add extra vegetables like cucumber or roasted zucchini.
- Allowing the salad to chill for several hours enhances the flavors and makes it more refreshing.
- If you prefer a milder flavor, reduce the amount of jalapeño or omit it entirely.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. For best texture, add the cherry tomatoes just before serving. Reheat is not recommended as the salad is best enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pasta salad ahead of time?
Yes, this salad actually benefits from being made ahead since chilling allows the flavors to meld nicely. Prepare it up to 12 hours in advance and keep refrigerated.
What can I substitute for anchovy fillet in the vinaigrette?
If you prefer to avoid anchovies, you can omit them or use a teaspoon of Worcestershire sauce to add a similar umami depth to the dressing.
PrintChef John’s Antipasto Pasta Salad Recipe
Chef John’s Antipasto Pasta Salad is a vibrant and flavorful Italian-inspired dish that combines tender fusilli pasta with a zesty anchovy vinaigrette and a colorful medley of meats, cheeses, and fresh vegetables. Perfect for potlucks, picnics, or a refreshing meal on warm days, this salad offers a delightful balance of tangy, savory, and mildly spicy flavors.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 32 minutes
- Yield: 8 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 Pasta: Bring a large pot of lightly salted water to a boil. Add the fusilli pasta and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander but do not rinse to preserve the starches. Stir the pasta gently to release heat and let it cool for 5 to 10 minutes in the colander.
- Prepare Vinaigrette: While the pasta cooks, mash the anchovy fillet and finely minced garlic into a paste using a whisk or fork in a large bowl. Whisk in 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, whisking constantly to emulsify the dressing until smooth, thick, and able to coat the back of a spoon.
- Toss Pasta with Vinaigrette: Add the cooled pasta to the bowl with the vinaigrette. Toss thoroughly to coat every piece evenly with the flavorful dressing.
- Add Salad Ingredients: Incorporate the quartered baby artichoke hearts, julienned fire-roasted red peppers, sliced black and green olives, julienned red onion, jalapeño, and pickled pepperoncini peppers into the pasta mixture. Stir in the julienned salami, pepperoni, provolone cheese, and deli-style ham to build layers of savory taste and texture.
- Chill Salad: Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours and up to 12 hours to allow flavors to meld and the salad to chill thoroughly.
- Finish and Serve: Before serving, gently stir in the quartered cherry tomatoes and chopped fresh Italian flat-leaf parsley. Taste and adjust seasoning with salt and pepper if needed. Serve chilled or at room temperature.
Notes
- Do not rinse the pasta after draining; this helps the vinaigrette cling better and enhances flavor.
- Anchovies dissolve into the dressing adding umami without a strong fishy taste; they can be omitted if necessary.
- The salad can be made ahead and refrigerated for up to 12 hours, which improves the flavor.
- Adjust the level of jalapeño and pickled peppers based on your spice preference.
- Use fresh, quality ingredients, especially for the meats and cheese, for the best taste.
- This salad is perfect for potlucks and picnics, and leftovers keep well in the fridge for 2-3 days.
Keywords: antipasto salad, pasta salad, fusilli pasta, Italian salad, appetizer, picnic salad, cold pasta salad, Chef John
