An antipasto is a cold platter of meat, cheese, and vegetables which is served at the start of a meal before the pasta and other courses, but to save some time, I thought we'd add the pasta right into the antipasto to turn into a complete meal all by itself. You could serve this as a side dish, but with a hunk of crusty bread and a glass of wine, I'm not sure what else you'd need. Top with more parsley before serving.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Dressing:
For the Salad:

Directions

Instructions Checklist
  • Bring a large pot of well 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. Allow to cool in the colander for 5 to 10 minutes.

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  • While pasta cools, add garlic and anchovy to a large mixing bowl. Use a whisk or fork to crush the anchovy and garlic into a paste. Add Dijon mustard, mayonnaise, vinegar, salt, pepper, oregano, and thyme and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth, thick, and coats the back of a spoon.

  • Pour cooled pasta into the bowl of dressing and toss with a large spoon until well coated.

  • Stir red onion, jalapeno, pepperoncini, red pepper, artichokes, black olives, green olives into the salad. Add salami, pepperoni, and ham; mix thoroughly. Add Provolone cheese. Mix with a spoon thoroughly to combine. Wrap in plastic wrap and refrigerate until well chilled, 3 to 12 hours.

  • Remove from the refrigerator, add chopped parsley and tomatoes, and mix thoroughly. Taste for seasoning and adjust if needed.

Chef's Notes:

You can use balsamic vinegar for something on the sweeter side, or a combination of both red wine vinegar and balsamic.

You can add a pinch of cayenne to your dressing if you like. You can also use any green chile pepper you like for this salad, as well as any other Italian meats and cheeses you prefer.

Make sure you don't add any meats or cheeses to the still-warm pasta; allow it to cool to room temperature.

Nutrition Facts

484.8 calories; 13.9 g protein; 32.2 g carbohydrates; 31 mg cholesterol; 963.5 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/02/2020
I made this using balsamic vinegar and left out the meat (because this was to be served as a side), but added chopped marinated artichoke hearts, olives, provolone, herbed feta crumbles, fire-roasted sweet red peppers, and two finely sliced stalks of green onion. It's a keeper! I don't think you could find a better vinaigrette in a restaurant or high-end Deli. This salad has now become my new summer obsession. (Next to not catching the 'Vid.) Read More
(3)

Most helpful critical review

Rating: 3 stars
07/14/2020
Wasn't sure how to give this 3.5 stars, but all things considered, that's where this would fall. To be sure, once prepared and fully chilled, this is a delicious salad and paired with a crusty bread - focaccia, french loaf, or even a great sourdough, this is a meal unto itself. The dressing is very, very good and would be wonderful with any antipasto salad, or green salad, for that matter. So flavor saved this one; however, a few negatives brought the rating down. The recipe prep time is so far off that I wondered how anyone could have done the prep work in 30 minutes!!! If you have a sous chef who places everything on the counter, weighed and cut, perhaps. I had no help at all and this took me 1 hour and 15 minutes to prep, which included julienning a large number of ingredients - 3 of them sticky meats and 1 type of cheese. I used roasted red peppers from a jar and, along with the 2 types of peppers, red onion and quartering a pint of cherry tomatoes, this was very time consuming. I had canned, sliced black olives, but had to slice the green olives. Delicious for sure; however, plan accordingly for prep time. Lots of ingredients that require some time consuming prep before you even grab a bowl in which to toss them. One last mention, I never buy anchovies for anything, nor do I routinely keep several of the other items in stock, so with all of the many ingredients involved, this is a fairly expensive salad to make. As is, it would make a wonderful buffet item Read More
16 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/02/2020
I made this using balsamic vinegar and left out the meat (because this was to be served as a side), but added chopped marinated artichoke hearts, olives, provolone, herbed feta crumbles, fire-roasted sweet red peppers, and two finely sliced stalks of green onion. It's a keeper! I don't think you could find a better vinaigrette in a restaurant or high-end Deli. This salad has now become my new summer obsession. (Next to not catching the 'Vid.) Read More
(3)
Rating: 4 stars
07/03/2020
Made last night according to Chef John's video, but cut recipe in half (just hubby & me). Definitely made 5-6 LARGE entree servings. After eating, I somewhat disagree with C.J.'s julienne advice. Vegetables, meat, & cheese were too small to really taste well. Ratio seems a little too scaled toward the pasta also. I took leftovers today & added more meat, cheese, veggies, and cut into a "larger" julienne. Ratio was perfect then. Also made a full recipe of dressing the first night, but used 1/2 Pasta absorbed all of it while refrigerating, so I drizzled in some more when adding the tomatoes. Would suggest cutting meat, etc. a little larger than recommended; cutting recipe in half; but reducing pasta even further, to 5-6 oz. uncooked; and making 3/4 "whole" recipe of dressing, but saving out a little & adding it with tomatoes, or serving it on the side. Otherwise, VERY good recipe. P.S. You won't regret the anchovy! Read More
(3)
Rating: 5 stars
07/06/2020
Absolutely delicious! The salad dressing is soooooo good! Don't skimp--make the whole amount--you'll want to take a bath in what's leftover (if there is any)! I think this is the kind of salad where the ingredients are pretty lenient (e.g., I didn't have green olives, so I subbed kalamata; I ran out of salami, but added a bit more ham, etc. ), but the technique is spot-on. Julienne is the way to go. Great recipe, Chef John! Read More
(2)
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Rating: 5 stars
07/06/2020
This was so tasty, I will 100% make it again. Everyone loved it, even the teenagers! You did it again Chef John! Read More
(1)
Rating: 5 stars
07/06/2020
Loved this. It makes enough for a crowd. Quite a lot of prep work but worth it. Read More
(1)
Rating: 5 stars
07/21/2020
This recipe is simple and straight forward. It was a HUGE hit with a lunch crowd by the pool on a hot day. My Italian-American Father-in law said "This is the best pasta salad I've ever had!" Nuff said. Read More
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Rating: 5 stars
07/08/2020
Fantastic salad. I made very slight modifications to the dressing just because I know my family’s preferences in regards to vinegar: I used half the recommended amount of vinegar and used balsamic instead of red wine, and completed the balance of volume with a balsamic glaze. We prefer the touch of sweetness - but again, this is just personal preference. One family member skipped cheese altogether, one used Fontina instead of Emmental - it really works with any variation you like. I hate artichokes but love olives, my kid skipped the jalapeño. It is such a versatile recipe and delicious during these hot days. Also the dressing is good enough to just eat with a spoon:-) the quantity of pasta given makes a huge amount. I halved it and still had 4 very generous portions, so consider the size of your party and their appetite before making. We used both mild and spicy Genoa salami and it was excellent, but I can see this working with coppa or prosciutto or whatever you like in the way of cold meats. Another winner from Chef John, this goes into permanent rotation. Thanks Chef! Read More
Rating: 5 stars
07/26/2020
Very, very good and versatile. 12 minutes would have been too long to boil the fusilli. tested after 5 minutes (just in time) Substituted sopresseta for the meats. I am going to use jarred Hatch chiles next time instead of the pepperoncini The dressing is perfect. Will be using it for other salads. Emulsify well. Used anchovy paste. nice touch Overnight refrigeration deepened the flavor Love Chef John's recipes. Read More
Rating: 5 stars
07/08/2020
I didn't use the anchovy. Ain't going to the store to buy a jar for one recipe but it turned out great. Love your channel Chef John Read More
Rating: 3 stars
07/14/2020
Wasn't sure how to give this 3.5 stars, but all things considered, that's where this would fall. To be sure, once prepared and fully chilled, this is a delicious salad and paired with a crusty bread - focaccia, french loaf, or even a great sourdough, this is a meal unto itself. The dressing is very, very good and would be wonderful with any antipasto salad, or green salad, for that matter. So flavor saved this one; however, a few negatives brought the rating down. The recipe prep time is so far off that I wondered how anyone could have done the prep work in 30 minutes!!! If you have a sous chef who places everything on the counter, weighed and cut, perhaps. I had no help at all and this took me 1 hour and 15 minutes to prep, which included julienning a large number of ingredients - 3 of them sticky meats and 1 type of cheese. I used roasted red peppers from a jar and, along with the 2 types of peppers, red onion and quartering a pint of cherry tomatoes, this was very time consuming. I had canned, sliced black olives, but had to slice the green olives. Delicious for sure; however, plan accordingly for prep time. Lots of ingredients that require some time consuming prep before you even grab a bowl in which to toss them. One last mention, I never buy anchovies for anything, nor do I routinely keep several of the other items in stock, so with all of the many ingredients involved, this is a fairly expensive salad to make. As is, it would make a wonderful buffet item Read More