Muffuletta Salad

Photo by Jim M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    cups water

  • 2-1/2

    teaspoons salt

  • 1

    pound small shell pasta

  • 1/2

    pound salami, cut into 1/4-inch cubes

  • 1

    pound provolone cheese, cut into 1/4 inch cubes

  • 1/2

    pound mortadella, cut into 1/4 inch cubes

  • 1/2

    pound boiled ham, cut into 1/4 inch cubes

  • 20

    pitted jumbo black olives, sliced

  • 20

    green Queen olives stuffed with pimientos, sliced

  • 1/2

    cup minced yellow onion

  • 1

    tablespoon minced garlic

  • 1/2

    cup chopped celery

  • 1/2

    cup chopped fresh parsley leaves

  • 1/4

    cup fresh thyme leaves

  • 1

    cup extra-virgin olive oil

  • 6

    tablespoons apple cider vinegar

  • 1

    teaspoon Worcestershire sauce

  • 1/2

    teaspoon hot sauce

  • 1

    teaspoon freshly ground black pepper

Directions

Put the water and 1 teaspoon of the salt in a large saucepan and bring to a boil over high heat. Add the pasta and cook, uncovered, stirring occasionally, until tender, 6 to 8 minutes. Remove from the heat and drain. Rinse with cool water and drain again. In a large mixing bowl, combine the pasta, salami, provolone, mortadella, ham, olives, onion, garlic, celery, parsley, and thyme. In a small bowl, whisk together the oil, vinegar, Worcestershire, hot sauce, 1/2 teaspoon of the salt, and the pepper. Pour over the salad mixture. Add the remaining 1 teaspoon salt. Toss to mix well. Store in an airtight container and refrigerate for at least 8 hours before serving.

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