Muffaletta Pasta Salad

Name: Muffaletta Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 pound rotini pasta; 5 ounces tapenade (olive spread), or more to taste; 1 pinch ground black pepper to taste; 1 (14 ounce) can artichoke hearts, drained and quartered (optional); 8 ounces sliced salami, cut into thin strips; 8 ounces sliced baked ham, cut into thin strips; 1 (6 ounce) can black olives, drained; 4 ounces mozzarella cheese, cubed; 4 ounces provolone cheese, cubed; 1 red bell pepper, cut into thin strips; ¼ bunch fresh parsley, finely chopped; 2 tablespoons toasted sesame seeds

Rating: 5 stars

1 Rating
1 Review

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.

By Elisa Nuccio Holt

Recipe Summary

prep:

20 mins

cook:

10 mins

total:

30 mins

Servings:

Nutrition Info

Directions

Step 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.

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Step 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.