Muffuletta Salad

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I've been making this salad for friends and family for the last 10 years. It is always a huge hit!! The great thing about this salad is that it is flexible. If you don't have salami or the mortadella, that is fine; diced ham is cheaper and works just fine. And don't worry about the fresh thyme; while fresh it better, because thyme is a more savory herb, it doesn't make a huge difference if you use the dried stuff. Lastly, be prepared to spend your whole night chopping away. But I assure it, it'll be well worth the effort!!

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I have been making this for years. The only thing that I do different is I add 1/2 cup of parmesan cheese to the whole salad mix it up then add the dressing. I have to make this for my son when he comes home and he will eat the whole thing. The longer this sits the marriage of the flavors mix to a wonderful taste. The p. cheese mixed through really gives it greater flavor.

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Was searching for a pasta salad for these hot summer days. Made this one and it was a huge hit! This recipe has become a favorite.

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Made it twice as one of the dishes for both daughters graduation parties from college and it was enjoyed by all. On both occassions made 5 times the recipe amounts and substitued tri-colored fussilli for the pasta shells, used turkey instead of the mortadella and black forest ham instead of boiled ham. Everything else in the recipe remained the same. It was a huge hit and have had many people ask for the recipe. Hats off to Emeril and crew!

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Everything about this salad was great except the taste. I would make this again, except change the dressing. The dressing in the recipe was very bland. I expected more of a zip, like in pasta salad dressing. Everything else was great.

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Very Good, wouldn't change a thing, have made it several times, and everyone just loves it! All the different flavors, goes with just about anything!

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OK, I modified it a BIT to more closely conform to MY Muffulatta sandwich/olive tepinade recipe (most noteably the inclusion of some fresh cilantro. BEST THING YOU'LL EVER EAT.

Here's what I did:
1 lb. small shell pasta, cooked, cooled
? lb. salami, cut into ?? cubes
?-? lb. provolone, cut into ??
? lb. honey or black forest ham, ??
? lb. turkey breast, cut into ??
20 pitted jumbo black olives, sliced
20 green olives w/ pimientos, sliced
? cup minced yellow onions
1 Tablespoon minced garlic
? cup chopped celery
? cup chopped fresh parsley leaves
? cup fresh thyme leaves
? cup fresh cilantro ? chopped
1 Tablespoon capers, rinsed and chopped
Salt
Freshly ground black pepper
1 cup extra-virgin olive oil
6 Tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
Hot sauce
Freshly ground black pepper
? cup green onion, sliced thin
? cup Parmesan

In a large mixing bowl, combine the pasta, salami, provolone, ham, olives, onions, garlic, celery, parsley and thyme. Mix well. Season with salt and pepper. In a small mixing bowl, whisk together the oil, vinegar, Worcestershire, and hot sauce. Pour the dressing over the pasta mixture. Mix well. Store in an airtight container and refrigerate for at least 8 hours.

Remove from the refrigerator and spoon onto a large platter. Garnish with green onion Parmesan cheese and serve.

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I have made this Salad many times for many occasions. It always gets rave reviews. This is a sure this that you must try and have.. Makes plenty. Either for a few meals or a good size party.. The taste can in one all it's own..

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This salad is not only beautiful, but it has incredible flavor. It takes a while to chop everything but it is worth it. The flavors are stronger on day two. Made it for a July 4 BBQ and everyone loved it. I especially love that all the meats are smoked and no mayo so it holds well.