Muffuletta Pasta Salad
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If you ask someone to name a sandwich from New Orleans, chances are pretty good the two things you’ll hear will be poboy and muffuletta. The delicious muffuletta was born on the banks of the Mississippi in Nola and remains one of two of its most famous sandwich exports. And believe it or not, the muffuletta translates perfectly into this yummy pasta salad.
This salad is the perfect side dish for most gatherings as it goes well with lots of main dishes. Another cool thing about this dish is its ease to make. If you haven’t one ingredient something similar will work fine. Don’t have any salami on hand? Use some of that pepperoni you bought a while back for pizza. No provolone? Mozzarella will work just fine. I use either penne, fusilli, or rotini pasta for this dish. But again, if you haven’t any on hand you can get creative.
The only thing that you absolutely need for this is olive salad, either homemade or store bought. Homemade olive salad is delicious but when I’m cooking this dish I generally cook on the side of laziness and use the store bought kind. I think you’ll be surprised and delighted at the ease and versatility of this dish. And for those at the party who have never had the pleasure of a muffuletta, it will be a special treat.
Ingredients
- 1 lb pasta
- 8 ounces of salami or pepperoni (or mixture of both) diced
- 8 ounces of provolone or mozzarella (or mixture of both) diced
- 1 tablespoon of shredded parmesan cheese
- 1 32 oz jar of olive salad
Instructions
Cook pasta in a large pot of salted water until tender and then drain.
Rinse pasta under cold water until pasta is cool.
Transfer pasta to a large bowl and add remaining ingredients.
Stir well until everything is combined. Refrigerate until ready to eat. Serve cold.