Antipasto pasta salad is Italian American picnic food, so the standard is simple: good pasta, enough acid, and no bottled dressing heaviness. The best version tastes like an antipasto board moved into a bowl, not a cold pasta dish trying to be creamy.
Gusta fusilli catches the vinaigrette, while the artichokes and sun-dried tomatoes bring oil, salt, and depth from the jar. We use that jar oil in the dressing instead of treating it like waste.
Set servings and units first. You can change them anytime.
Bring a large pot of salted water to a boil. Cook the fusilli 9 minutes, then drain and rinse briefly under cool water.
Whisk the jar oil, vinegar, mustard, oregano, black pepper, and a pinch of salt in a large bowl.
Add the warm fusilli to the dressing and toss for 1 minute so the pasta absorbs some of the vinaigrette.
Fold in the artichokes, sun-dried tomatoes, mozzarella, olives, roasted pepper, red onion, and herbs.
Rest 15 minutes at room temperature. Taste again for vinegar, salt, and pepper before serving.
You made Antipasto Pasta Salad. Time to eat.
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Dress the pasta while it is still slightly warm. Cold pasta does not absorb the vinaigrette as well.
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Six Italian regions. Nothing reformulated. Imported direct.
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