Pasta Salad with Antipasto Ingredients

Follow our step-by-step guide on how to make Pasta Salad with Antipasto Ingredients.

1. Step 1

   Bring a large pot of salted water to a boil. Add the fusilli pasta and cook for about 12 minutes, stirring occasionally, until al dente. Drain the pasta in a colander, but do not rinse. Allow it to cool for 5 to 10 minutes in the colander.

2. Step 2

   In a large mixing bowl, combine the garlic and anchovy. Use a fork or whisk to mash them into a paste. Add the Dijon mustard, mayonnaise, vinegar, salt, pepper, oregano, and thyme. Whisk until well combined.

3. Step 3

   Gradually drizzle in the olive oil while whisking continuously until the dressing is smooth and thick enough to coat the back of a spoon.

4. Step 4

   Once the pasta has cooled, add it to the bowl with the dressing and toss until the pasta is evenly coated.

5. Step 5

   Stir in the red onion, jalapeno, pepperoncini, red bell pepper, artichokes, black olives, green olives, salami, pepperoni, and ham. Mix thoroughly to combine. Gently fold in the Provolone cheese.

6. Step 6

   Cover the salad with plastic wrap and refrigerate for at least 3 hours, or up to 12 hours, to allow the flavors to meld.

7. Step 7

   Before serving, remove the salad from the refrigerator and add the chopped parsley and diced tomatoes. Mix well and taste for seasoning, adjusting if necessary.