Antipasto Pasta Salad with Salami and Olives

Name: Antipasto Pasta Salad with Salami and Olives
Prep time: 25 min
Cook time: 11 min
Total time: 36 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 lb (454 g) dried rotini pasta; 2 tbsp (36 g) kosher salt, for the pasta water; 6 oz (170 g) Genoa salami, sliced thick or in one piece, cut into ½-inch (1.25 cm) cubes or strips; 6 oz (170 g) provolone cheese, cut into ½-inch (1.25 cm) cubes; 1 cup (135 g) sliced black olives, drained; 1 cup (170 g) marinated or canned artichoke hearts, drained and quartered (about one 14-oz/400 g can, drained); ½ cup (75 g) pepperoncini, drained, stems removed, sliced into rings; 1 cup (150 g) cherry tomatoes, halved; ½ cup (75 g) red onion, finely diced; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped; ½ cup (120 ml) extra-virgin olive oil; ¼ cup (60 ml) red wine vinegar; 2 tbsp (30 ml) pepperoncini brine, from the jar; 1 tbsp (15 g) Dijon mustard; 2 cloves (6 g) garlic, finely grated or minced; 2 tsp (2 g) dried oregano; 1 tsp (4 g) granulated sugar; ½ tsp (2 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

Chewy rotini tossed with salami, provolone, black olives, artichoke hearts and tangy pepperoncini in a bright red wine vinaigrette. It's a make-ahead crowd-pleaser that tastes even better after a short rest.

Prep: 25 min
Cook: 11 min
Wait: 1 hr 10 min
Total: 1 hr 46 min
Makes: About 10 cups (8 side-dish servings)

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Ingredients

8 servings

For the salad
1 lb (454 g) dried rotini pasta
2 tbsp (36 g) kosher salt, for the pasta water
6 oz (170 g) Genoa salami, sliced thick or in one piece, cut into ½-inch (1.25 cm) cubes or strips
6 oz (170 g) provolone cheese, cut into ½-inch (1.25 cm) cubes
1 cup (135 g) sliced black olives, drained
1 cup (170 g) marinated or canned artichoke hearts, drained and quartered (about one 14-oz/400 g can, drained)
½ cup (75 g) pepperoncini, drained, stems removed, sliced into rings
1 cup (150 g) cherry tomatoes, halved
½ cup (75 g) red onion, finely diced
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped
For the dressing
½ cup (120 ml) extra-virgin olive oil
¼ cup (60 ml) red wine vinegar
2 tbsp (30 ml) pepperoncini brine, from the jar
1 tbsp (15 g) Dijon mustard
2 cloves (6 g) garlic, finely grated or minced
2 tsp (2 g) dried oregano
1 tsp (4 g) granulated sugar
½ tsp (2 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground
¼ tsp (0.5 g) red pepper flakes (optional)

Equipment (7)

6-quart (5.5 L) pot
Colander
Large mixing bowl (at least 5 quarts / 4.7 L)
Small bowl or jar for the dressing
Whisk or fork
Cutting board and chef's knife
Measuring cups and spoons

Steps

Before you start

Read the timing: the salad needs at least 1 hour in the fridge to absorb the dressing, so plan ahead.
Drain the artichokes, olives and pepperoncini well so the dressing doesn't get watered down.
Use a large pot (at least 6 quarts / 5.5 L) so the pasta cooks evenly.
Cut the salami and provolone into pieces about the size of the rotini so every bite has a bit of everything.

1
Prep the add-ins
- Drain the olives, artichoke hearts and pepperoncini in a colander, saving 2 tablespoons (30 ml) of pepperoncini brine.
- Quarter the artichokes, slice the pepperoncini into rings, halve the tomatoes, dice the red onion, and chop the parsley.
- Cube the salami and provolone into ½-inch (1.25 cm) pieces.
- Pat the artichokes and olives with paper towels.
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Ready when: Everything is cut to roughly the same size and well drained.
Tip: Blot wet ingredients so they don't dilute the dressing.
2
Boil the water
- Fill a 6-quart (5.5 L) pot with 4 quarts (3.8 L) of water, add the 2 tablespoons (36 g) kosher salt, and bring to a rolling boil over high heat.
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Ready when: Large bubbles break constantly across the surface.
Tip: Salt the water generously; it's the only chance to season the pasta itself.
3
Make the dressing
- While the water heats, whisk the olive oil, red wine vinegar, pepperoncini brine, Dijon, grated garlic, oregano, sugar, ½ teaspoon salt, black pepper and red pepper flakes (if using) in a small bowl or shake in a jar.
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Ready when: Dressing looks creamy and emulsified, with no separate pool of oil.
Tip: Make it a little punchy; the pasta will soak up a lot of flavor.
4
Cook the rotini
- Add the rotini to the boiling water and stir right away.
- Cook 10–11 minutes, stirring occasionally, until al dente: tender but with a slight bite in the center when you taste a piece.
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Ready when: Pasta is tender with a slight firm bite at the very center.
Tip: Start tasting 1 minute before the package time; pasta salad pasta should not be soft.
5
Drain and cool
- Drain the pasta in the colander and rinse under cold running water for about 1 minute, tossing, until it's no longer warm to the touch.
- Shake very well and let drain 2 minutes.
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Ready when: Pasta feels cool and no water drips when shaken.
Tip: Cooling stops cooking and keeps the provolone from melting or going oily.
6
Toss the salad
- Transfer the pasta to a large mixing bowl.
- Add the salami, provolone, olives, artichokes, pepperoncini, tomatoes, red onion and half the parsley.
- Whisk the dressing again and pour over.
- Toss with a large spoon until everything is evenly glossy.
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Ready when: Every piece of pasta is coated and the add-ins are spread throughout.
7
Chill to marinate
- Cover the bowl and refrigerate at least 1 hour, up to 4 hours, so the pasta absorbs the dressing and flavors meld.
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Ready when: Salad is cold and the dressing has been mostly absorbed.
8
Adjust and serve
- Stir the salad well.
- Taste and add a pinch of salt, a splash of vinegar, or a drizzle of olive oil if it seems dry.
- Top with the remaining parsley and serve cold or slightly cool.
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Ready when: Salad tastes bright, tangy and well seasoned.
Tip: Cold dulls flavor, so always re-season after chilling.

Good to know

Tips

Rinsing the pasta in cold water is worth it here; it cools it quickly and removes surface starch so the salad doesn't clump.
Grate the garlic finely so there are no harsh raw bites in the dressing.
If the salad will sit for hours, hold back a few tablespoons of dressing and add it at serving, since pasta keeps absorbing it.
Use jarred marinated artichokes for extra flavor; if using plain canned ones, add an extra pinch of salt.

Make ahead

"Make the salad up to 1 day ahead. Keep the parsley and about 2 tablespoons of extra dressing aside, then stir them in just before serving to refresh it."

Storage & reheating

"Refrigerate in an airtight container up to 4 days. Serve cold or after 15 minutes at room temperature; stir in a splash of olive oil and vinegar to loosen. Not recommended for freezing, as the pasta and cheese turn mushy."

Substitutions

dried rotini pasta → fusilli, farfalle or cavatappi. Use the same weight; any short pasta with ridges or twists holds dressing well.
Genoa salami → soppressata or pepperoni. Pepperoni adds more heat; cube to the same size.
provolone cheese → fresh mozzarella pearls or cubed mozzarella. Pat dry first so it doesn't release water.
red wine vinegar → white wine vinegar or lemon juice. Use the same amount for a slightly milder tang.