Photo: Muffuletta Salad Recipe
Ingredients
- 1 pound small shell pasta, cooked until tender and cooled
- 1/2 pound salami, cut into 1/4-inch cubes
- 1 pound provolone, cut into 1/4-inch cubes
- 1/2 pound mortadella, cut into 1/4-inch cubes
- 1/2 pound boiled ham, cut into 1/4-inch cubes
- 20 pitted jumbo black olives, slices
- 20 green olives stuffed with pimientos, sliced
- 1/2 cup minced yellow onions
- 1 tablespoon minced garlic
- 1/2 cup chopped celery
- 1/2 cup chopped fresh parsley leaves
- 1/4 cup fresh thyme leaves
- 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
- 1/4 cup green onion, sliced thin
- 1/4 cup Parmesan
Directions
In a large mixing bowl, combine the pasta, salami, provolone, mortadella, 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. Season with salt and pepper. Pour the dressing over the pasta mixture. Season with salt and pepper. 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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By rfowler4040
Riverside, CA
on August 13, 2011
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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!!
By Chef #1056537
New Bethlehem, PA
on June 10, 2011
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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.
By suzyer_12709880
East Greenwich, RI
on August 06, 2010
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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.
Read all 9 reviews