This Italian antipasto pasta salad is made with fusilli pasta, chunks of Italian cold cuts, provolone cheese, pickled giardiniera vegetables, tangy green olives, and pepperoncini that rivals those found at any Italian deli.
Course Salad
Cuisine Italian
Keyword antipasto salad, BLT Pasta Salad
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 12
Calories 436kcal
Ingredients
1poundfusilli pasta
10 ouncesmortadella , cut into about 3 ½ cups large dice
8ounces salami, cut into about 1 ½ cups large dice
6ouncessmoked pastrami, cut into about 1 ¼ cups large dice
10ounces provolone cheese, cut into about 2 ½ cups large dice
16ouncesmild giardiniera, drained and roughly chopped
6ouncespitted green olives , about 1 ½ cups sliced or halved
6ouncespepperoncini, chopped with brine reserved
3tablespoonsreserved pepperoncini brine
3tablespoonsbalsamic vinegar
3 tablespoonsextra-virgin olive oil
1teaspoonfreshly ground black pepper
Instructions
Boil the pasta in a large pot of salted water, until al denté and still a bit firm. Give it a quick rinse under cool water, and then drain.
In a large bowl, add the pasta, mortadella, salami, pastrami, provolone, giardiniera, pepperoncini, and green olives. In a small bowl, whisk together the pepperoncini brine, balsamic vinegar, and extra virgin olive oil then season with the black pepper and drizzle over the meats and cheese. Toss well and refrigerate for at least 1 hour for the flavors to mingle before serving. Add more pepperoncini brine for a tangier bite. Store for 3-4 days in the refrigerator.