Description
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.
Ingredients
- 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 julienned fire-roasted red pepper
- 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
Instructions
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 3 hrs 55 mins
Servings: 12