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Chef John’s Antipasto Pasta Salad Recipe

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★★★★★

4.5 from 62 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://tastybella.com/chef-johns-antipasto-pasta-salad-recipe/