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Muffuletta Salad II

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“This is slightly different than another recipe for Muffuletta Salad that's posted here. Originally from a Good Morning America Show from January 2001 with Emeril Lagasse.It's a great meal with some crusty bread in the summer when it's too hot to cook!”

Ingredients Nutrition


  1. Combine water and 1 teaspoon salt in a large saucepan and bring to a boil over high heat.
  2. Add pasta and cook uncovered, stirring occasionally until tender, about 6-8 minutes.
  3. Remove from heat and drain.
  4. Rinse with cold water and drain again.
  5. In a larger bowl, combine pasta,salami,provolone,mortadella, boiled ham, olives,onion,celery,parsley, and thyme.
  6. In a small bowl, whisk together vinegar,worcestershire,hot sauce,garlic,pepper, and 1/2 teaspoon of the salt.
  7. Then, gradually whisk in the olive oil.
  8. Pour over salad mixture and add remaining 1 teaspoon of salt.
  9. Toss to mix well.
  10. Store in an airtight container in the refrigerator for at least eight hours before serving.

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