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Antipasto pasta salad
An antipasto pasta salad, but better: with crispy salami and a Calabrian chili parmesan vinaigrette.
Ingredients
For the calabrian chili vinaigrette
1/3 cupvirgin olive oil
2 tbspred wine vinegar
1 tbsppepperoncini brine
1 tspdijon mustard (for binding)
1 tspmayo (optional; for binding)
1large garlic clove, grated
1 to 2 tspcalabrian chili paste
3/4 tspdried oregano
1/4 cupfreshly grated parmesan
1/2 tspkosher salt, plus more to taste
freshly cracked black pepper
For the pasta salad340 gmulticolour radiatori pasta
227 gsalami or soppressata, sliced
340 gjar marinated artichoke hearts, drained and roughly chopped
3/4 cupCastelvetrano olives, chopped
1/2 cuppepperoncini, chopped
1 pintcherry tomatoes, halved
227 gmozzarella pearls
1/2 cupfinely grated parmesan, plus more for serving
1/4 cupfresh basil, torn
Freshly cracked black pepper, for serving
Method
For the calabrian chili vinaigrette
Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to package directions. Drain, toss with a drizzle of olive oil, and set aside to cool.
Add the diced salami to a cold skillet and place over medium heat. Cook, stirring occasionally, until the fat has rendered and the salami is golden brown and crispy, about 8–10 minutes. Transfer to a paper towel-lined plate and let cool.
Timer · 8 min
In a jar or bowl, combine the olive oil, red wine vinegar, pepperoncini brine, Dijon mustard, mayonnaise, grated garlic, Calabrian chili paste, oregano, Parmesan, salt, and pepper. Shake or whisk until smooth and emulsified. Taste and adjust with additional mayonnaise, salt, or vinegar as needed.
In a large mixing bowl, combine the cooled pasta, artichoke hearts, olives, pepperoncini, cherry tomatoes, mozzarella pearls, grated Parmesan, and basil.
Pour the dressing over the salad and toss until everything is evenly coated.
Fold in the crispy salami, reserving a small handful for garnish if desired.