Chef John's Antipasto Pasta Salad

By Chef John

4.81 / 5

30min

20min

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1 (16 ounce) package fusilli pasta
1 clove garlic finely crushed
1 anchovy fillet
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
½ cup red wine vinegar or more to taste
1 pinch salt and freshly ground black pepper to taste
1 teaspoon dried oregano
¼ teaspoon dried thyme
1 cup extra-virgin olive oil
⅓ cup julienned red onion
⅓ cup julienned jalapeno pepper
⅓ cup julienned pickled pepperoncini peppers
½ cup fire-roasted red pepper julienned
1 cup quartered baby artichoke hearts
½ cup sliced black olives
½ cup sliced green olives
¼ pound salami julienned
¼ pound pepperoni julienned
3 ounces deli-style ham julienned
¼ pound provolone cheese julienned
¼ cup freshly chopped Italian parsley
1 pint cherry tomatoes quartered