1 Video | Photo: Muffaletta Salad Recipe
Ingredients
- 1 tablespoon garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/4 cup olive juice from can
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon red chili flakes
- 1 teaspoon freshly ground black pepper
- 1 carrot, peeled and diced
- 1/2 cup diced black olives
- 1/2 cup diced green olives
- 1/2 cup diced marinated artichoke hearts, diced
- 1/2 cup roasted red bell pepper, diced
- 1/2 cup diced celery
- 1/2 red onion, minced
- 3 cups cooked orzo
- 1 cup feta cheese
- 8 to 10 Bibb lettuce cups
- 1/2 cup diced Roma tomatoes
Directions
In a food processor, combine the garlic, vinegar, extra-virgin olive oil, olive juice, lemon juice, red chili flakes, pepper and all vegetables up to the red onion. Pulse until well chopped but not pureed. Transfer to a bowl, cover with plastic wrap, place into refrigerator and let marinate for 2 to 4 hours.
Add orzo to marinated vegetables, toss, then add feta and toss again.
Serve in lettuce cups and top with tomatoes.
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By Valerie from PA
Aston, PA
on November 26, 2012
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This was one of the best pasta salad recipes I've tried (I knew it would be just by looking at the recipe!!. . . I used a little extra orzo and had to finely chop everything by hand - my food processor is small so I didn't want to bother with it. Totally worth the work though - Guy is the best!!!
By Erica737
on August 18, 2011
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Nobody commented on what type of green olive to use, so I doubled the black olive content and left out green olives. I assume, based on experience, that plain green olives are used. I did not have them. I did find the orzo pasta salad quite tasty and hope to make it again in the future with green olives included. Also, if you don't have roasted red bell pepper, make it your self and do NOT leave out the cheese, as it makes the dish.
By foodrevue
Binghamton, NY
on August 18, 2011
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Guy, you do know that muffaletta is the name of the bread that the sandwich is made out of, right? and that other than olives this bears no resemblance to anything muffaletta? This recipe is convoluted and the end result does not carry the ingredients that are in it. If you want these flavors in a pasta salad......simplify! Make it about a theme or a flavor, not a goulash. And don't call it muffaletta. The idea isn't there, the ingredients aren't there, and most importantly, the muffaletta isn't there.
Read all 27 reviews