Here is a cool summer cake with my homemade buttercream icing that follows the fashion for layer cakes and “naked” cakes. It is filled with fruit. I have a quick, easy recipe that yields fantastic results. This cake, or naked cake, will astound you not only with its appearance but also with its incredible flavors.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 3 hrs 5 mins |
| Total Time: | 3 hrs 55 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 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
Instructions
- 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.
- You can use balsamic vinegar for something on the sweeter side, or a combination of both red wine vinegar and balsamic.
- You can add a pinch of cayenne to your dressing if you like. You can also use any green chile pepper you like for this salad, as well as any other Italian meats and cheeses you prefer.
- Make sure you don’t add any meats or cheeses to the still-warm pasta; allow it to cool to room temperature.
Nutrition Facts
| Calories | 485 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 14 g |
| Saturated Fat | 8 g |
| Sodium | 964 mg |
| Sugars | 2 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!! I added broccoli florets too.
I have been making this for years. Two things I take from this recipe are slicing everything julienned and the short-cut caesar dressing. I used to cut my veggies, meats and cheese in larger pieces and I used Wishbone Italian for the dressing. Those two changes really make a difference. Thank you Chef.
This dressing especially, is delicious, and this salad makes lots, but it disappears very quickly! Add your favourite antipasto ingredients, to make it your own, but don’t forget the anchovy fillet!!!
I can’t give this a true review because I greatly modified it for our eating restrictions, no gluten, grains or processed meats. I’m sure the original recipe would be delicious though! I really liked the dressing and used the vegetable ingredients plus added more. I added cucumber and garbanzo beans, and served over romaine lettuce. Before serving, I added goat milk feta on top, and served with grain free muffins. Yum!
Great recipe! Thank you, Chef John, once again. I did one and a half times the dressing, used 12 ounces of pasta, added marinated mushrooms, added some sliced kalamata olives, and added some very thinly sliced celery hearts (maybe half a cup). Since I had it available, I added some chopped fresh red bell pepper. Also, I used marinated baby artichokes, sliced in half. Unfortunately, I did not have the anchovy available, which I’m sure would have added extra taste. The possibilities with this recipe are unlimited! If you store it in an air-tight container, it lasts at least three days. If you have leftovers, set aside some of that dressing to freshen it up.
Love this recipe. Every time I have made it, everyone likes it. Perfect meal all by itself. Thanks Chef John for sharing.
Very Yummy! I think the anchovy is the “secret” ingredient that helps to make it so good.
Spot on, as usual, Chef John. My husband LOVED it!
This is great! Thank you Chef.
To the reviewers complaining about the anchovy……. buy anchovy in the tube. It’s on the canned tuna aisle next to the tin of anchovies. Squirt out one anchovy’s worth and then refrigerate the tube right next to your tube of tomato paste. You’d be amazed at the number of delicious Italian recipes you can make that call for a teaspoon or so of anchovy. The dressing is fabulous and the anchovy makes it so.
Great pasta salad! Changes I made were omitted the meat and substituted anchovy paste for the crushed anchovy as it will last longer after opening. Used only the red wine vinegar as written and it came out smooth without the vinegary bite we like in other salads. Used fire-roasted red peppers and marinated artichoke hearts which also contributed to the dressing. Gets better every day.
Very, very good and versatile. 12 minutes would have been too long to boil the fusilli. tested after 5 minutes (just in time) Substituted sopresseta for the meats. I am going to use jarred Hatch chiles next time instead of the pepperoncini The dressing is perfect. Will be using it for other salads. Emulsify well. Used anchovy paste. nice touch Overnight refrigeration deepened the flavor Love Chef John’s recipes.
This was very good. I followed the recipe exactly but it had way too much oil…thus the 4 stars vs 5. Next time I will cut the oil by 1/ 4 or maybe even 1/2.
This recipe is simple and straight forward. It was a HUGE hit with a lunch crowd by the pool on a hot day. My Italian-American Father-in law said “This is the best pasta salad I’ve ever had!” Nuff said.
Made this for my family’s 4th of July, (outdoor) get-together and got a lot of compliments. I of course had to give due honors to Chef John for the recipe. Tasted just like antipasto salads I would get from the deli in Rhode Island, but packed with more ingredients, and it doesn’t give me the weird, uncomfortable reaction on the sides of my tongue that so many pre-made pasta salads have. Store was actually out of jalapenos so I used a poblano, which was also great, (so I did of course add the signature cayenne). Also, only thing I left out was the artichoke hearts because I’m just not a fan. Other than that personal adjustment, I really don’t know how it could have been more to my liking!
Fantastic salad. I made very slight modifications to the dressing just because I know my family’s preferences in regards to vinegar: I used half the recommended amount of vinegar and used balsamic instead of red wine, and completed the balance of volume with a balsamic glaze. We prefer the touch of sweetness – but again, this is just personal preference. One family member skipped cheese altogether, one used Fontina instead of Emmental – it really works with any variation you like. I hate artichokes but love olives, my kid skipped the jalapeño. It is such a versatile recipe and delicious during these hot days. Also the dressing is good enough to just eat with a spoon:-) the quantity of pasta given makes a huge amount. I halved it and still had 4 very generous portions, so consider the size of your party and their appetite before making. We used both mild and spicy Genoa salami and it was excellent, but I can see this working with coppa or prosciutto or whatever you like in the way of cold meats. Another winner from Chef John, this goes into permanent rotation. Thanks Chef!
I didn’t use the anchovy. Ain’t going to the store to buy a jar for one recipe but it turned out great. Love your channel Chef John
This one of the best recipes I have made from Allrecipes. OK, this is my first review ever after using the site for about 8 years…I love this salad. I didn’t think I would but low and behold…This was a request and I made it for a 4th of July BBQ. Big hit!! Chef John is correct, I think the anchovy really gives it a nice flavor. And make sure you put it in the fridge over night…the flavors intensify and compliment each other so well. The jalapeño is great but doesn’t provide much spice…it is absorbed into the salad. So if you want a little zip put in more or put in the seeds or put in a hotter pepper. It was great for me as was and it is going into the regular rotation. This salad really lends itself to modification so if you want to add more items or if you don’t have everything on hand it should be just fine. But I have to say, it is great has is. It is great as a side or you can make it the whole meal as we did for lunch the next day.
Absolutely delicious! The salad dressing is soooooo good! Don’t skimp–make the whole amount–you’ll want to take a bath in what’s leftover (if there is any)! I think this is the kind of salad where the ingredients are pretty lenient (e.g., I didn’t have green olives, so I subbed kalamata; I ran out of salami, but added a bit more ham, etc. ), but the technique is spot-on. Julienne is the way to go. Great recipe, Chef John!
Loved this. It makes enough for a crowd. Quite a lot of prep work but worth it.
This was so tasty, I will 100% make it again. Everyone loved it, even the teenagers! You did it again Chef John!