Muffuletta Salad Ii Recipe

Name: Muffuletta Salad Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 2 1/2 teaspoons salt; 1 lb small shell pasta or 1 lb other small dry pasta; 1/2 lb bulk salami, cut into 1/4 inch dice; 1 lb bulk provolone cheese, cut into 1/4 inch dice; 1/2 lb bulk mortadella, ham, cut into 1/4 inch dice; 1/2 lb bulk boiled ham, cut into 1/4 inch dice; 20 pitted jumbo black olives, sliced; 20 large pimento-stuffed green olives, sliced; 1/4 cup minced onion; 1/2 cup celery, diced; 1 cup fresh parsley leaves, chopped; 1/4 cup fresh thyme leave; 1 cup extra virgin olive oil; 6 tablespoons cider vinegar; 1 teaspoon Worcestershire sauce; 1/2 teaspoon hot sauce (to taste); 1 tablespoon fresh garlic, minced; 1 teaspoon pepper, freshly ground

Servings: persons

6 cups water
2 1/2 teaspoons salt
1 lb small shell pasta or 1 lb other small dry pasta
1/2 lb bulk salami, cut into 1/4 inch dice
1 lb bulk provolone cheese, cut into 1/4 inch dice
1/2 lb bulk mortadella, ham, cut into 1/4 inch dice
1/2 lb bulk boiled ham, cut into 1/4 inch dice
20 pitted jumbo black olives, sliced
20 large pimento-stuffed green olives, sliced
1/4 cup minced onion
1/2 cup celery, diced
1 cup fresh parsley leaves, chopped
1/4 cup fresh thyme leave
1 cup extra virgin olive oil
6 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (to taste)
1 tablespoon fresh garlic, minced
1 teaspoon pepper, freshly ground

1
Combine water and 1 teaspoon salt in a large saucepan and bring to a boil over high heat.
2
Add pasta and cook uncovered, stirring occasionally until tender, about 6-8 minutes.
3
Remove from heat and drain.
4
Rinse with cold water and drain again.
5
In a larger bowl, combine pasta,salami,provolone,mortadella, boiled ham, olives,onion,celery,parsley, and thyme.
6
In a small bowl, whisk together vinegar,worcestershire,hot sauce,garlic,pepper, and 1/2 teaspoon of the salt.
7
Then, gradually whisk in the olive oil.
8
Pour over salad mixture and add remaining 1 teaspoon of salt.
9
Toss to mix well.
10
Store in an airtight container in the refrigerator for at least eight hours before serving.

2059

kcal

Calories

163

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 19 ingredients. The key ingredients include: 6 cups water, 2 1/2 teaspoons salt, 1 lb small shell pasta or 1 lb other small dry pasta, 1/2 lb bulk salami, cut into 1/4 inch dice, and more.

Yes, Muffuletta Salad Ii 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 Ii

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions