Muffuletta Salad
- Ready In:
- 33mins
- Ingredients:
- 18
- Yields:
-
10 cups
- Serves:
- 6
ingredients
-
Muffuletta Salad
- 226.79 g medium pasta shell
- 226.79 g provolone cheese, cut into 1/4-inch dice
- 113.39 g salami, cut into 1/4-inch dice
- 113.39 g mortadella, cut into 1/4-inch dice
- 113.39 g boiled ham, cut into 1/4-inch dice
- 10 large black olives, pitted and sliced (find the jumbo- sized, if you can)
- 10 large pimento-stuffed green olives, sliced (queen olives)
- 1 small onion, chopped
- 1 small celery rib, chopped
- 59.14 ml chopped fresh flat-leaf Italian parsley
- 29.58 ml fresh thyme leaves
- 2 small garlic cloves, finely chopped
-
Dressing
- 118.29 ml extra virgin olive oil
- 44.37 ml apple cider vinegar
- 2.46 ml Worcestershire sauce
- 2.46 ml salt
- 2.46 ml ground black pepper
- 1.23 ml liquid hot pepper sauce (such as Frank's or Louisiana brands)
directions
- Muffuletta Salad: Cook shell pasta in a large pot of lightly salted boiling water following package directions until al dente, firm but tender. Drain pasta well; rinse with cold water to stop cooking; drain well again.
- Place pasta in a large bowl. Add the diced provolone, salami, mortadella, ham, black and green olives, onion, celery, parsley, thyme and garlic; toss until all ingredients are well combined.
- Dressing: Whisk together the olive oil, vinegar, Worcestershire sauce, salt, black pepper and the hot-pepper sauce in a small bowl until well combined.
- Drizzle the dressing over the pasta mixture in the large bowl; toss until all the ingredients are well coated with the dressing. Cover the salad and refrigerate overnight. Serve at room temperature.
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RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>