Pasta salad from the deli counter might be convenient, but that’s about all it has going for it the heavy dose of mayo, mushy pasta, and dull, overcooked vegetables translate into a disappointing dish. For a bold and satisfying pasta salad that wouldn’t taste like a last-ditch dinner, we were inspired by traditional antipasto flavors. Thickly cut salami and provolone added a salty, savory bite and richness, and a handful of sliced kalamata olives added a brininess that helped to punch up the flavor. With several rich ingredients already in the mix, a mayonnaise-based dressing was overkill, so we swapped it out in favor of a bright olive oil–based vinaigrette accented with tangy sun-dried tomatoes, red wine vinegar, garlic, and basil. When left to marinate for a day or two, the pasta took on even more flavor; to loosen the
dressing and quickly take the chill off the pasta, we stirred in a little boiling water. Chopped baby spinach added just before serving lent extra color and freshness. Other pasta shapes can be substituted for the fusilli.
Ingredients
- 8 ounces fusilli
- Salt and pepper
- ¾ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and minced, plus 2 tablespoons packing oil
- ¼ cup red wine vinegar, plus extra for seasoning
- 2 tablespoons chopped fresh basil or parsley
- 1 garlic clove, minced
- ¼ cup extra-virgin olive oil
- 4 (¼-inch-thick) slices deli salami or pepperoni (8 ounces), cut into 1-inch-long matchsticks
- 4 (¼-inch-thick) slices deli provolone (8 ounces), cut into 1-inch-long matchsticks
- ½ cup pitted kalamata olives, sliced
- 2 ounces (2 cups) baby spinach, chopped
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain pasta, rinse with cold water, and drain again, leaving pasta slightly wet.
- Whisk sun-dried tomatoes, vinegar, basil, garlic, ¾ teaspoon salt, and ¾ teaspoon pepper together in large bowl. Whisking constantly, drizzle in olive oil and sun-dried tomato packing oil. Add pasta, salami, cheese, and olives and toss to combine.
- Add spinach and gently toss to combine. Season with salt, pepper, and extra vinegar to taste. Serve.