1 (16 ounce) package fusilli pasta
1 clove garlic
finely crushed
1 anchovy fillet
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
½ cup red wine vinegar
or more to taste
1 pinch salt and freshly ground black pepper to taste
1 teaspoon dried oregano
¼ teaspoon dried thyme
1 cup extra-virgin olive oil
⅓ cup julienned red onion
⅓ cup julienned jalapeno pepper
⅓ cup julienned pickled pepperoncini peppers
½ cup julienned fire-roasted red pepper
1 cup quartered baby artichoke hearts
½ cup sliced black olives
½ cup sliced green olives
¼ pound salami
julienned
¼ pound pepperoni
julienned
3 ounces deli-style ham
julienned
¼ pound provolone cheese
julienned
¼ cup freshly chopped Italian parsley
1 pint cherry tomatoes
quartered