Sunday, February 26, 2017

Muffaletta Pasta Salad

 If you love the flavors of the classic Muffaletta sandwich, you have to try this deconstructed pasta dish. It combines the tangy olives with creamy provolone cheese and crunchy fresh vegetables.


16 oz. pasta, cooked and rinsed with cold water
1 c. provolone cheese, cubed
4 oz. dry salami (Busseto Foods Classico Nuggets Dry Salami), sliced into strips
1 green bell pepper, diced
2 stalks celery, diced
1 c. kalamata olives, pitted, sliced
1/2 c. small green olives, pitted, sliced
2 Tbs. fresh parsley, chopped

Combine the cooled pasta, green pepper, salami, celery, olives and provolone cheese together in a large bowl.


1/2 c. extra virgin olive oil
1/3 c. red wine vinegar
1 tsp. dried minced garlic
1 tsp. sugar
1 tsp. dried oregano
1/2 tsp. fresh cracked black pepper
1 tsp. salt

In a small bowl, whisk the vinaigrette ingredients together.

To assemble the pasta, pour the vinaigrette over the pasta and stir everything together until everything is well mixed. Sprinkle the pasta with fresh chopped parsley before serving.

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