Muffaletta Pasta Salad Recipe

Name: Muffaletta Pasta Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup red wine vinegar; 1/4 cup finely diced shallots; 1 tablespoon dried oregano; 1 teaspoon celery seed; 1 teaspoon Worcestershire sauce; 1 teaspoon sugar; 1/2 cup olive oil; 1 pound small pasta shapes, such as orecchiette, cavatelli, conchiglie, or penne; 3 ounces sliced dry salami, cut into small pieces; 4 ounces sliced provolone cheese, cut into small pieces; 3 stalks celery, finely chopped; 1/2 cup chopped roasted red bell pepper; 1/3 cup pitted sliced black olives; 1/3 cup pitted sliced green olives; 1/4 cup finely chopped pepperoncini; 1/4 cup capers; 1/4 cup chopped fresh flat-leaf parsley; Kosher salt and freshly ground black pepper

Servings: persons

1/4 cup red wine vinegar
1/4 cup finely diced shallots
1 tablespoon dried oregano
1 teaspoon celery seed
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 cup olive oil
1 pound small pasta shapes, such as orecchiette, cavatelli, conchiglie, or penne
3 ounces sliced dry salami, cut into small pieces
4 ounces sliced provolone cheese, cut into small pieces
3 stalks celery, finely chopped
1/2 cup chopped roasted red bell pepper
1/3 cup pitted sliced black olives
1/3 cup pitted sliced green olives
1/4 cup finely chopped pepperoncini
1/4 cup capers
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper

1
In a bowl, stir together the vinegar, shallots, oregano, celery seed, Worcestershire, and sugar.
2
Let sit for 15 minutes, then slowly whisk in the oil until emulsified into the dressing.
3
Set aside.
4
Bring a large pot of salted water to a boil over high heat.
5
Add the pasta and cook until al dente, or according to package directions.
6
Drain and rinse well under cold water; drain again and transfer to a large serving bowl.
7
Add the salami, provolone, celery, pepperoncini, roasted red bell peppers, olives, capers, and parsley, and toss until evenly combined.
8
Add the dressing and toss to combine.
9
Season with salt and pepper.
10
Serve right away at room temperature, or refrigerate until ready to serve, up to 1 day in advance.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup red wine vinegar, 1/4 cup finely diced shallots, 1 tablespoon dried oregano, 1 teaspoon celery seed, and more.

Yes, Muffaletta Pasta Salad Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!