Muffuletta Salad Recipe

Name: Muffuletta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb medium pasta shell; 12 lb provolone cheese, cut into 1/4-inch dice; 14 lb salami, cut into 1/4-inch dice; 14 lb mortadella, cut into 1/4-inch dice; 14 lb boiled ham, cut into 1/4-inch dice; 10 large black olives, pitted and sliced (find the jumbo- sized, if you can); 10 large pimento-stuffed green olives, sliced (queen olives); 1 small onion, chopped; 1 small celery rib, chopped; ¼ cup chopped fresh flat-leaf Italian parsley; 2 tablespoons fresh thyme leaves; 2 small garlic cloves, finely chopped; ½ cup extra virgin olive oil; 3 tablespoons apple cider vinegar; ½ teaspoon Worcestershire sauce; ½ teaspoon salt; ½ teaspoon ground black pepper; ¼ teaspoon liquid hot pepper sauce (such as Frank's or Louisiana brands)

Servings: persons

12 lb medium pasta shell
12 lb provolone cheese, cut into 1/4-inch dice
14 lb salami, cut into 1/4-inch dice
14 lb mortadella, cut into 1/4-inch dice
14 lb boiled ham, cut into 1/4-inch dice
10 large black olives, pitted and sliced (find the jumbo- sized, if you can)
10 large pimento-stuffed green olives, sliced (queen olives)
1 small onion, chopped
1 small celery rib, chopped
¼ cup chopped fresh flat-leaf Italian parsley
2 tablespoons fresh thyme leaves
2 small garlic cloves, finely chopped
½ cup extra virgin olive oil
3 tablespoons apple cider vinegar
½ teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon liquid hot pepper sauce (such as Frank's or Louisiana brands)

1
Muffuletta Salad: Cook shell pasta in a large pot of lightly salted boiling water following package directions until al dente, firm but tender.
2
Drain pasta well; rinse with cold water to stop cooking; drain well again.
3
Place pasta in a large bowl.
4
Add the diced provolone, salami, mortadella, ham, black and green olives, onion, celery, parsley, thyme and garlic; toss until all ingredients are well combined.
5
Dressing: Whisk together the olive oil, vinegar, Worcestershire sauce, salt, black pepper and the hot-pepper sauce in a small bowl until well combined.
6
Drizzle the dressing over the pasta mixture in the large bowl; toss until all the ingredients are well coated with the dressing.
7
Cover the salad and refrigerate overnight.
8
Serve at room temperature.

24888

kcal

Calories

2094

Fat

1035

Carbs

520

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 12 lb medium pasta shell, 12 lb provolone cheese, cut into 1/4-inch dice, 14 lb salami, cut into 1/4-inch dice, 14 lb mortadella, cut into 1/4-inch dice, and more.

Yes, Muffuletta Salad falls under the Salads 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.

Muffuletta Salad

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