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a plain bowl of short gemelli pasta shaped like two slim strands twisted around each other with short salami and ham strips, wedge-shaped quartered artichoke hearts, thin yellow-green pepperoncini rings, lengthwise green olive halves and pale fontina cubes in herb vinaigrette
Rachel Kim

Antipasto Pasta Salad

Salami, ham, artichokes and fontina make antipasto pasta salad a full cold lunch rather than a lightly dressed vegetable side. Drain every jarred ingredient well, because the dressing already has measured vinegar and oil, and the vegetables don't need to bring their packing liquid along. Cut the meats into short strips that catch around the gemelli, then fold the cheese in after the pasta cools so it stays in cubes rather than softening into the dressing.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry gemelli
  • 1 tbsp fine salt for pasta water
  • 4 oz sliced salami cut into short strips
  • 4 oz sliced deli ham cut into short strips
  • 1 cup canned artichoke hearts drained and quartered
  • 1/3 cup sliced pepperoncini drained
  • 1/3 cup pitted green olives halved
  • 4 oz fontina cut into small cubes
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper

Method
 

  1. Boil gemelli in water with the tablespoon salt until fully tender. Drain, rinse briefly under cool water and drain thoroughly.
  2. Whisk oil, vinegar, Dijon, oregano and pepper in a large bowl.
  3. Add pasta, salami, ham, drained artichokes, pepperoncini and olives and toss to coat. Fold in fontina gently.
  4. Serve cool, or cover and refrigerate promptly for at least 30 minutes.
  5. Toss again before serving and refrigerate leftovers within 2 hours.