Recipe By Chef John
Published Jun 25th
Prep 30m Cook 20m Additional 3h 5m Ready In 3h 55m
Servings 12 servings Calories 484.8

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.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 Pour cooled pasta into the bowl of dressing and toss with a large spoon until well coated.
  4. 4 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.
  5. 5 Remove from the refrigerator, add chopped parsley and tomatoes, and mix thoroughly. Taste for seasoning and adjust if needed.

Nutrition Facts

  • Calories 484.8
  • Carbohydrate 32.2 g
  • Cholesterol 31 mg
  • Fat 33.8 g
  • Fiber 2.2 g
  • Protein 13.9 g
  • Saturated Fat 7.8 g
  • Sodium 963.5 mg
  • Sugar 1.9 g

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.


  1. Great pasta salad! Changes I made were omitted the meat and substituted anchovy paste for the crushed anchovy as it will last longer after opening. Used only the red wine vinegar as written and it came out smooth without the vinegary bite we like in other salads. Used fire-roasted red peppers and marinated artichoke hearts - Read more ...
  2. 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. - Read more ...
  3. 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.
  4. 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, - Read more ...
  5. 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, - Read more ...
  6. 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 - Read more ...
  7. Loved this. It makes enough for a crowd. Quite a lot of prep work but worth it.
  8. This was so tasty, I will 100% make it again. Everyone loved it, even the teenagers! You did it again Chef John!
  9. 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 - Read more ...
  10. 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 - Read more ...