Chef John's Antipasto Pasta Salad Recipe

Ingredients

• 1 (16 ounce) package fusilli pasta
• 1 anchovy fillet
• 1 clove garlic, finely crushed
• 0.5 cup red wine vinegar, or more to taste
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 0.25 teaspoon dried thyme
• 1 pinch salt and freshly ground black pepper to taste
• 1 cup extra-virgin olive oil
• 1 cup quartered baby artichoke hearts
• 0.5 cup julienned fire-roasted red pepper
• 0.5 cup sliced black olives
• 0.5 cup sliced green olives
• 0.33333334326744 cup julienned red onion
• 0.33333334326744 cup julienned jalapeno pepper
• 0.33333334326744 cup julienned pickled pepperoncini peppers
• 0.25 pound salami, julienned
• 0.25 pound pepperoni, julienned
• 0.25 pound provolone cheese, julienned
• 3 ounces deli-style ham, julienned
• 1 pint cherry tomatoes, quartered
• 0.25 cup freshly chopped Italian parsley