Chef John's Antipasto Pasta Salad

1. Bring a large pot of lightly 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. Cool in the colander for 5 to 10 minutes.

2. Meanwhile, mash anchovy fillet and garlic with a whisk or fork into a paste in a large mixing bowl. Add vinegar, mayonnaise, Dijon mustard, oregano, thyme, salt, and black pepper; whisk to combine. Slowly drizzle in olive oil, whisking constantly, until smooth, thick, and vinaigrette coats the back of a spoon.

3. Add pasta to bowl with vinaigrette; toss until well coated.

4. Toss in artichoke hearts, red peppers, black olives, green olives, red onion, jalapeño, and pepperoncini. Stir in salami, pepperoni, provolone cheese, and ham; mix thoroughly to combine. Cover bowl with plastic wrap; refrigerate until well chilled, 3 to 12 hours.

5. Stir in tomatoes and parsley; mix thoroughly. Taste for seasoning and adjust if needed.

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 vinaigrette 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 the pasta to cool to room temperature.