Chef John's Antipasto Pasta Salad

Ingredients (24)

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