Muffuletta Salad Recipe

Name: Muffuletta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small shell pasta, cooked until tender and cooled; 1/2 pound salami, cut into 1/4-inch cubes; 1 pound provolone, 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, slices; 20 green olives stuffed with pimientos, sliced; 1/2 cup minced yellow onions; 1 tablespoon minced garlic; 1/2 cup chopped celery; 1/2 cup chopped fresh parsley leaves; 1/4 cup fresh thyme leaves; Salt; Freshly ground black pepper; 1 cup extra-virgin olive oil; 6 tablespoons apple cider vinegar; 1 teaspoon Worcestershire sauce; Hot sauce; Freshly ground black pepper; 1/4 cup green onion, sliced thin; 1/4 cup Parmesan

Servings: persons

1 pound small shell pasta, cooked until tender and cooled
1/2 pound salami, cut into 1/4-inch cubes
1 pound provolone, 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, slices
20 green olives stuffed with pimientos, sliced
1/2 cup minced yellow onions
1 tablespoon minced garlic
1/2 cup chopped celery
1/2 cup chopped fresh parsley leaves
1/4 cup fresh thyme leaves
Salt
Freshly ground black pepper
1 cup extra-virgin olive oil
6 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
Hot sauce
Freshly ground black pepper
1/4 cup green onion, sliced thin
1/4 cup Parmesan

1
In a large mixing bowl, combine the pasta, salami, provolone, mortadella, ham, olives, onions, garlic, celery, parsley and thyme.
2
Mix well.
3
Season with salt and pepper.
4
In a small mixing bowl, whisk together the oil, vinegar, Worcestershire, and hot sauce.
5
Season with salt and pepper.
6
Pour the dressing over the pasta mixture.
7
Season with salt and pepper.
8
Mix well.
9
Store in an airtight container and refrigerate for at least 8 hours.
10
Remove from the refrigerator and spoon onto a large platter.
11
Garnish with green onion Parmesan cheese and serve.

1539

kcal

Calories

121

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 21 ingredients. The key ingredients include: 1 pound small shell pasta, cooked until tender and cooled, 1/2 pound salami, cut into 1/4-inch cubes, 1 pound provolone, cut into 1/4-inch cubes, 1/2 pound mortadella, cut into 1/4-inch cubes, 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.

That's it — enjoy your meal!

Muffuletta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions