Muffuletta Pasta Salad
A flavorful twist on the New Orleans classic, featuring Italian meats, cheese, and a briny olive salad dressing with pasta. It's the perfect marriage of Sicilian-American heritage and contemporary convenience, creating a unique and delicious summer side or light meal that can be prepared ahead and actually improves with time.
Equipment
- Large Pot
- Mixing Bowls
- Sharp Knife
Ingredients
Pasta Base
- 1 pound rotini pasta substitute: fusilli or farfalle
- 2 tablespoons olive oil for tossing with cooked pasta
Olive Salad Dressing
- 1 cup green olives chopped
- 1/2 cup kalamata olives chopped
- 1/4 cup roasted red peppers diced
- 1/4 cup pepperoncini chopped
- 3 tablespoons capers drained
- 3 cloves garlic minced
- 1 tablespoon oregano dried
- 1 teaspoon crushed red pepper flakes adjust to taste
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon honey optional, balances acidity
Meats and Cheese
- 4 ounces genoa salami cut into thin strips, substitute: sopressata
- 4 ounces mortadella diced, substitute: ham
- 4 ounces provolone cheese cubed, substitute: mozzarella
Fresh Additions
- 1/2 red onion thinly sliced
- 1 cup cherry tomatoes halved
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh basil torn
- salt and freshly ground black pepper to taste
Instructions
- Cook the rotini pasta in a large pot of salted water according to package directions until al dente. For maximum flavor absorption, cook it 1 minute less than recommended - the pasta will continue to soak up the dressing flavors as it rests. Drain thoroughly, rinse briefly with cold water to stop the cooking process, then toss with 2 tablespoons of olive oil to prevent sticking. Set aside to cool completely.
- In a large bowl, combine the chopped green olives, kalamata olives, roasted red peppers, pepperoncini, capers, minced garlic, dried oregano, and red pepper flakes. Pour in the olive oil and red wine vinegar, add honey if using, and stir thoroughly. This vibrant mixture is the soul of your Muffuletta Pasta Salad - let it sit for at least 15 minutes to allow the flavors to meld together while you prepare the remaining ingredients.
- Cut the salami into thin strips, dice the mortadella into small cubes, and cut the provolone into 1/2-inch cubes. For optimal texture contrast, avoid shredding the cheese – the distinct cubes create pockets of creamy goodness throughout the salad. Set aside, keeping refrigerated if your kitchen is warm.
- In a large serving bowl, combine the cooled pasta with the olive salad dressing, ensuring every piece gets coated. Gently fold in the prepared meats and cheese. Add the sliced red onion, halved cherry tomatoes, chopped parsley, and torn basil. Season with salt and pepper to taste, remembering that the olives and capers already contribute saltiness.
- Cover the pasta salad and refrigerate for at least 2 hours, preferably overnight. This crucial marinating time allows the pasta to absorb the vibrant flavors of the olive salad dressing. Before serving, bring the salad to room temperature (about 30 minutes on the counter), give it a good stir, and adjust seasoning if necessary. The flavors will have intensified beautifully – a true reward for your patience!
Notes
- For optimal flavor, make this salad at least a few hours before serving. The longer it sits, the more the flavors develop.
- This salad is perfect for meal prep and will keep well in the refrigerator for up to 3 days.
- For a lighter version, you can use whole wheat pasta and reduce the amount of meats and cheese.
- The salad is best served at room temperature rather than cold from the refrigerator.
- This salad is perfect for meal prep and will keep well in the refrigerator for up to 3 days.
- For a lighter version, you can use whole wheat pasta and reduce the amount of meats and cheese.
- The salad is best served at room temperature rather than cold from the refrigerator.
Nutrition
Calories: 420kcalCarbohydrates: 32gProtein: 15gFat: 26gSaturated Fat: 7gCholesterol: 35mgSodium: 890mgFiber: 3gSugar: 2g
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