Antipasto Pasta Salad
Ingredients: salami, pepperoni, ham, provolone cheese, fusilli pasta · 20 min cook time · 585kcal · ~₩30,850
Ingredients
150g salami, 150g pepperoni, 150g ham, 150g provolone cheese, 450g fusilli pasta, 1개 garlic clove, 1개 anchovy fillet, 1큰술 Dijon mustard, 2큰술 mayonnaise, 0.25컵 red wine vinegar, 1꼬집 salt, 1꼬집 black pepper, 1작은술 dried oregano, 0.5작은술 dried thyme, 0.5컵 olive oil, 0.5개 red onion, 0.5개 green bell pepper, 0.25컵 pepperoncini, 0.5컵 roasted red pepper, 1캔 baby artichoke hearts, 0.5컵 black olives, 0.5컵 green olives, 0.25컵 fresh Italian parsley, 1파인트 cherry tomatoes
Instructions
1. Stack salami slices, cut in half, then lay one half over the other. Slice into very thin strips (julienne). Repeat for pepperoni and ham.
2. Stack provolone slices, cut into thirds, then slice into thin strips. Repeat for any other cheese.
3. Boil fusilli pasta in very well-salted water until fully cooked (not al dente). Drain well but do not rinse. Stir occasionally while draining to release residual heat. Let sit for 5-10 minutes while making the dressing.
4. In a large mixing bowl, add 1 crushed garlic clove and 1 anchovy fillet. Mash with a whisk or fork until broken up.
5. Add 1 spoon of Dijon mustard, 2 spoons of mayonnaise, 1/4 cup red wine vinegar, a pinch of salt, black pepper, 1 tsp dried oregano, and 1/2 tsp dried thyme. Whisk briefly.
6. Slowly drizzle in 1/2 cup olive oil while whisking constantly. Start slowly, then pour more quickly once emulsification begins. Continue whisking until dressing is smooth and slightly thickened.
7. Transfer the still-hot fusilli pasta into the dressing and stir until thoroughly coated. Allow pasta to cool down to room temperature.
8. Add finely sliced red onion, finely sliced green bell pepper (or jalapeño), pickled pepperoncini, thinly sliced roasted red pepper, drained and quartered baby artichoke hearts, thinly sliced black olives, and thinly sliced green olives. Stir well.
9. Once the mixture has cooled to room temperature, add the thinly sliced salami, pepperoni, and ham. Mix thoroughly.
10. Add the sliced provolone cheese. Give it a final thorough mix. Wrap and chill in the fridge for at least 3-4 hours, or overnight, for best results.
11. Unwrap the chilled salad. Add freshly chopped Italian parsley and a pint of quartered cherry tomatoes. Toss gently to combine.
12. Taste and adjust seasoning (salt, oil, vinegar) if needed. Serve and enjoy!
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