For a vegetarian version, omit the anchovy and cured meats, and add marinated mushrooms and grilled vegetables such as zucchini and eggplant. The salad is best when allowed to chill for several hours, as this allows the flavors to fully develop. Feel free to customize the antipasto ingredients to your liking. Other great additions include sun-dried tomatoes, roasted bell peppers, and different types of cheeses. If you don't have fusilli, other short pasta shapes like rotini, penne, or farfalle will work well.
Chef John's Antipasto Pasta Salad
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME3 hrs 50 mins
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SERVING12 People
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VIEWS94
Deconstruct the classic Italian antipasto and reimagine it as a vibrant, satisfying pasta salad. This recipe combines perfectly cooked fusilli with a tangy vinaigrette and all the best antipasto fixings – cured meats, cheeses, briny olives, and marinated vegetables – for a complete and delightful meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol31 mg
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Fiber2 g
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Protein14 g
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Saturated Fat8 g
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Sodium964 mg
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Sugar2 g
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Fat34 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli and cook until al dente, about 12 minutes. Drain thoroughly in a colander, reserving about 1/2 cup of pasta water. Let the pasta cool slightly in the colander for 5-10 minutes. (Total time: ~20 minutes)
02
StepPrepare the Vinaigrette: In a large bowl, mash the anchovy fillet and garlic into a paste using a whisk or fork. Whisk in the red wine vinegar, mayonnaise, Dijon mustard, oregano, thyme, salt, and pepper. Gradually drizzle in the olive oil, whisking constantly until the vinaigrette is smooth and emulsified. (Total time: ~5 minutes)
03
StepCombine Pasta and Vinaigrette: Toss the slightly cooled pasta into the bowl with the vinaigrette, ensuring it is well coated. Add a splash of the reserved pasta water if needed to loosen the sauce. (Total time: ~3 minutes)
04
StepAdd Antipasto Ingredients: Toss in the artichoke hearts, roasted red peppers, black olives, green olives, red onion, jalapeño, and pepperoncini. Add the salami, pepperoni, provolone cheese, and ham. Mix thoroughly to combine all ingredients. (Total time: ~8 minutes)
05
StepChill: Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 12 hours, to allow the flavors to meld. (Total time: ~3-12 hours)
06
StepFinish and Serve: Just before serving, stir in the quartered cherry tomatoes and freshly chopped Italian parsley. Taste and adjust seasoning as needed. Serve chilled. (Total time: ~5 minutes)
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Hayden Armstrong
May 25, 2025I love that you can make this ahead of time. Perfect for parties!
Amira Quitzonnikolaus
Apr 10, 2025I've made this recipe several times, and it's always a winner. I sometimes add a can of drained cannellini beans for extra protein.
Myrtie Daniel
Apr 6, 2025I made this for a summer BBQ and it was gone in minutes. Definitely a crowd-pleaser!
Clara Kilback
Feb 2, 2025I used gluten-free pasta, and it worked perfectly.
Hillard Orn
Jan 23, 2025The vinaigrette is delicious! I used it on a regular green salad too.
Faustino Bednar
Jan 19, 2025Easy to make and customize to your taste. I added some feta cheese and it was amazing.
Shawn Rippinfisher
Jan 3, 2025This is my go-to pasta salad recipe now. So much better than anything you can buy in the store.
Marguerite Von
Oct 18, 2024The jalapeno adds a nice kick! I might add a little more next time.
Guido Mann
Jul 9, 2024This salad was a huge hit at our potluck! Everyone loved the combination of flavors and textures.