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.

Ingredients:

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.

Vinaigrette:

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.

Potato Salami Casserole

Ingredients:

6 oz. salami (I used summer sausage), diced
24 oz. Southern Style Potatoes (Mr. Dee's), frozen, thawed
16 oz.  sour cream, light
4 sprigs, fresh thyme (leaves only)
1 c. Monterrey Jack cheese, shredded, reduced fat
1 c. Cheddar cheese, shredded, reduced fat
1 tsp. fresh cracked pepper

Preheat the oven to 375 degrees. Mix the frozen potatoes (you may have to break the large frozen chunks up), salami, sour cream, fresh thyme, Monterrey Jack cheese, and pepper in a large bowl together. Spread into a greased casserole dish (or 9x13 pan) and top with the shredded cheddar cheese. bake for 30-35 minutes, until the potatoes are cooked through and the cheese is golden brown on top.