Ok just grabbed my America’s Test Kitchen cookbook this one is awesome!!! It can be a little time consuming but well worth the praise people will give you when they try it.
Antipasto Pasta Salad
8 oz of sliced pepperoni cut into ¼ inch strips
8 oz thick-sliced sopresatta or salami, halved and cut into ¼ inch strips
10 Tablespoons of red wine vinegar
6 Tablespoons of extra-virgin olive oil
3 Tablespoons of Mayonnaise
1 (12-ounce) Jar of pepperoncini, drained (reserve 2 Tablespoons of the liquid reserved) stemmed and chopped coarse
4 cloves of garlic either minced or pressed through a garlic press (abt 4 teaspoons)
¼ teaspoon red pepper flakes
Table salt and ground black pepper
1 Pound short curly pasta, such as fusilli or campanelle
1 Pound of white mushrooms wiped clean and quartered (I have also used baby bella’s which I prefer)
4 ounces of aged provolone cheese grated (about 1 cup)
1 (12 ounce) Jar of roasted red peppers, drained, patted dry and chopped course
1 cup minced fresh basil leaves
1. Bring 4 quarts of water to a boil in a large pot. Place the pepperoni on a large paper-lined plate. Cover with another paper towel and place the sopresatta on top. Cover with another paper towel and microwave on high power for 1 minute. Discard the paper towels and set the pepperoni and sopresatta aside.
2. Whisk 5 Tablespoons of the vinegar, the oil, mayonaise, pepperoncini liquid, garlic pepper flakes, ½ tsp salt and ½ tsp black pepper together in a medium bowl.
3. Stir 1 Tablespoon salt and the pasta into the boiling water and cook, stirring often until the pasta is just past al dente. Drain the pasta and return it ot the pot. Pour ½ cup of the dressing and the remaining 5 Tablespoons vinegar over he pasta and toss to combine; season with salt and black pepper to taste. Spread the pasta in a single layer on a rimmed baking sheet and cool to room temperature about 30 minutes.
4. Meanwhile bring the remaining dressing to a simmer in a large skillet over medium high heat. Add the mushrooms and cook until lightly browned, about 8 minutes. Transfer to a large bowel and cool to room temperature.
5. Add the meat, provolone cheese, peppers, basil, and pasta to the mushrooms and toss to combine. Season with salt and black pepper to taste and serve.