Cooked

Antipasto pasta salad

35 min · Serves 4 to 6

Ingredients

For the calabrian chili vinaigrette

1/3 cupvirgin olive oil

2 tbspred wine vinegar

1 tbsppepperoncini brine

1 tspdijon mustard (for binding)

1 tspmayo (optional; for binding)

1large garlic clove, grated

1 to 2 tspcalabrian chili paste

3/4 tspdried oregano

1/4 cupfreshly grated parmesan

1/2 tspkosher salt, plus more to taste

freshly cracked black pepper

For the pasta salad

340 gmulticolour radiatori pasta

227 gsalami or soppressata, sliced

340 gjar marinated artichoke hearts, drained and roughly chopped

3/4 cupCastelvetrano olives, chopped

1/2 cuppepperoncini, chopped

1 pintcherry tomatoes, halved

227 gmozzarella pearls

1/2 cupfinely grated parmesan, plus more for serving

1/4 cupfresh basil, torn

Freshly cracked black pepper, for serving