Muffaletta Salad

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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!!!

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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.

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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.

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I made this when looking for something new for holiday parties. Instead of making this as a salad, I omitted the pasta, added finely chopped mushrooms and served it w/the feta on the side. We used this as a cracker topper. Now we use it not only as a spread on crackers but also on sandwiches, especially our hoagies (subs or on our version of a muffaletta. Everyone loves it and I've had to send this recipe to many of my friends and family! Love it!

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The instructions say"add all of the ingredients & vegetables up to the red onion" & pulse in food processor, then transfer to bowl & chill. It never mentions when to add the minced red onions so I added to the marinated veggie mix but they got a bit soggy. Next time I will add them when I add the orzo. Nonetheless, a delicious dish. Great as a side for grilled or poached salmon.

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The olives and the feta with the orzo are just great. I don't do pasta with mayo, so this was wonderful. The tomatoes, the onion, the olives, the artichokes, it's just so tasty!

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I'm on a Pasta Salad mission this summer and have tried numerous recipes and this one has made the Top 3. The Feta is totally key, dont leave it out! Thanks Guy!

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I made this recipe the night before Memorial Day and was not impressed. The salad was virtually simple to make but the flavors didn't work for me and my family. I think it was mainly due to the strong black olive taste. If I make it again, which I doubt, I will omit the black olives.

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Guy,
You would be happy to know that I found feta-stuffed green olives at the Santa Monica Farmers' Market, and what a perfect dish to use them in. Plus, the juice from the jar has a real kick, plenty of spices. Then of course I used more fresh feta to toss in at the end.

Served with your cucumber lemonade, too.

Thanks for the great recipes.

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Not only was this so easy to throw together and, the fact that it can (and should be made at least the night before...add to that a final product that is simply addictive and you have a real winner in my book.

Based on the tastes of my family, I made the following tweaks: 1. added more artichokes than listed. 2. used Kalamata olives for the "black olives" as I think they hold up better without becoming mushy. 3. used an entire 12-oz. box of vegetable (tri-colored Rotini.

This one will now be in my "bag of tricks" whenever it's time for an amazing twist on the "old stand by" pasta salad. In fact, I might try making this more like a Muffalatta sandwich next time by switching out the feta for cubes of Provolone and adding chunks of salami and/or peprperoni...who knows?!?!?