Chef John's Antipasto Pasta Salad

Details

Ingredients

• 1 (16 ounce) package fusilli pasta
• 1 clove garlic, finely crushed
• 1 anchovy fillet
• 1 tablespoon Dijon mustard
• 2 tablespoons mayonnaise
• ½ cup red wine vinegar, or more to taste
• 1 pinch salt and freshly ground black pepper to taste
• 1 teaspoon dried oregano
• ¼ teaspoon dried thyme
• 1 cup extra-virgin olive oil
• ⅓ cup julienned red onion
• ⅓ cup julienned jalapeno pepper
• ⅓ cup julienned pickled pepperoncini peppers
• ½ cup julienned fire-roasted red pepper
• 1 cup quartered baby artichoke hearts
• ½ cup sliced black olives
• ½ cup sliced green olives
• ¼ pound salami, julienned
• ¼ pound pepperoni, julienned
• 3 ounces deli-style ham, julienned
• ¼ pound provolone cheese, julienned
• ¼ cup freshly chopped Italian parsley
• 1 pint cherry tomatoes, quartered