Chef John's Antipasto Pasta Salad

Bring a large pot of well salted water to a boil. Cook fusilli in the boiling water stirring occasionally until tender yet firm to the bite about 12 minutes. Drain thoroughly in a colander but do not rinse; stir to release heat. Allow to cool in the colander for 5 to 10 minutes.

While pasta cools add garlic and anchovy to a large mixing bowl. Use a whisk or fork to crush the anchovy and garlic into a paste. Add Dijon mustard mayonnaise vinegar salt pepper oregano and thyme and whisk to combine. Slowly drizzle in olive oil whisking constantly until dressing is smooth thick and coats the back of a spoon.

Pour cooled pasta into the bowl of dressing and toss with a large spoon until well coated.

Stir red onion jalapeno pepperoncini red pepper artichokes black olives green olives into the salad. Add salami pepperoni and ham; mix thoroughly. Add Provolone cheese. Mix with a spoon thoroughly to combine. Wrap in plastic wrap and refrigerate until well chilled 3 to 12 hours.

Remove from the refrigerator add chopped parsley and tomatoes and mix thoroughly. Taste for seasoning and adjust if needed.