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Muffaletta Pasta Salad

Elisa Nuccio Holt

"The great New Orleans sandwich turned into an easy cold dish. You can serve this over a bed of lettuce with a slice of French bread to make it a meal versus a side dish."
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30 m servings 585 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

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  1. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water to cool.
  2. Mix tapenade into pasta and season with pepper. Add artichoke hearts, salami, ham, olives, mozzarella cheese, provolone cheese, red bell pepper, and parsley to pasta mixture and toss to coat. Transfer salad to a serving bowl and top with sesame seeds.


  • Cook's Notes:
  • Any variety of pasta can be used in place of the rotini.
  • If you want to drain the olive salad of most of its oil, use your favorite Italian vinaigrette to toss everything together. Giardiniera salad can be used in place of the tapenade, if desired.
  • Monterey Jack cheese can be used in place of the provolone, if desired.

Nutrition Facts

Per Serving: 585 calories; 29 g fat; 51.6 g carbohydrates; 28.6 g protein; 64 mg cholesterol; 1776 mg sodium. Full nutrition

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This is great. My husband and I both loved it. It will be perfect to make for our family reunion.