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Muffuletta Pasta Salad

Pickled veggies, olives and Italian cured meats and cheese are tossed in pasta with a light, creamy dressing, bringing together all the flavors of the classic New Orleans muffuletta (or muffaletta) sandwich – great for picnics, potlucks, poolside or Sunday brunch.

Prep Time:

15 mins.

Cook Time:

10 mins.

Yield:

6 cups

Ingredients

  • 8 ounces ditalini pasta (or elbow macaroni)
  • 1 tablespoon olive oil
  • 1 red bell pepper, roasted and diced
  • 2 ounces (about 1/2 cup) sliced salami, cut into strips
  • 2 ounces (about 1/2 cup) sliced mortadella, cut into strips
  • 2 ounces (about 1/2 cup) sliced capicola (or more salami)
  • 2 ounces (about 1/2 cup) sliced provolone cheese, cut into strips
  • 1 1/2 cups New Orleans-style Italian green olive salad
  • 1/2 cup Blue Plate® Mayonnaise
  • 1/8 cup red wine vinegar
  • 1/4 cup chopped parsley
  • Salt, to taste
  • Pepper, to taste

Directions

  1. Cook pasta according to package directions. Drain and rinse with cold water to stop it from overcooking; place in a large bowl and toss the pasta with olive oil to prevent sticking.
  2. Add red bell pepper, salami, mortadella, capicola, provolone and olive salad and mix to combine.
  3. In a separate bowl, whisk together mayonnaise and vinegar and pour over pasta. Add parsley and mix to combine.
  4. Season to taste. (Be careful not to over-salt as the meats and olive salad already contain salt.)