Ellen's Muffaletta Pasta Salad

Name: Ellen's Muffaletta Pasta Salad
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 8 cups
Ingredients: 1 (16 ounce) package rotini pasta; 2 carrots, peeled and cut into 1/2-inch cubes; 1 cup chopped pepperoncini; ½ pound Genoa salami, cut into 1/2-inch cubes; ½ pound Cheddar cheese, cut into 1/2-inch cubes; ⅓ pound provolone cheese, cut into 1/2-inch cubes; ½ sweet onion, cut into 1/2-inch pieces; ½ cup 1/2-inch pieces pitted green olives; ½ cup 1/2-inch pieces Kalamata olives; ½ cup 1/2-inch pieces pepperoni; ½ cup 1/2-inch pieces celery; ½ cup chopped green bell pepper; ½ cup chopped red bell pepper; ½ (6 ounce) jar marinated artichoke hearts, drained and cut into 1/2-inch pieces; 1 (8 ounce) bottle Italian-style salad dressing, or more to taste

10 Ratings
9 Reviews
1 Photo

This salad has everything in the filling of a muffaletta sandwich but in pasta salad form! It is a great salad to take on a picnic and it has a nice variation of tastes on the tongue in each bite! It is one of our summer picnic staples!

By Ellen Bancroft Ziegler

Gallery

Recipe Summary

prep:

30 mins

cook:

10 mins

additional:

1 hr

total:

1 hr 40 mins

Servings:

Yield:

8 cups

Nutrition Info

Directions

Step 1
Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.

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Step 2
Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
Step 3
Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.

Cook's Notes:

Instead of rotini, try fusilli pasta in green, white, and orange colors, or even a mixture of the two to total one pound.

Kalamata olives can be replaced with canned black olives.

Mix the salad all up again just before serving and add more of the Italian dressing, if the salad seems dry because the pasta absorbed the dressing.

Nutrition Facts

Per Serving:

721 calories; protein 29.9g; carbohydrates 53.2g; fat 43.2g; cholesterol 86.7mg; sodium 2597.4mg. Full Nutrition

THEFAMILYCHEF

05/12/2015

Best pasta salad I have made in a long time. I used Wishbone Italian Dressing! Made it the night before and it was great the next day. Will probably leave the cheddar out next time but otherwise will not change a thing! Thanks!

10 Ratings

5 star values: 10
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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THEFAMILYCHEF

05/12/2015

Jim Boehlke

05/23/2016

Admittedly I am a rookie cook, but there are LOTS of ingredients and a lot of chopping in this salad. Well worth it. Excellent.

Katie Wood

07/13/2016

Tastes just like a muffaletta - minus the bread of course. I loved it. Unfortunately, my family doesn't like pasta salad apparently. My coworker's were grateful though ;) Also, I used black olives because kalamata olives trigger migraines for me. Still tasted like a muffaletta.

rodneyswife

06/22/2017

This is delicious! The only thing I changed was I sautéed the whole mixture after it was made because the raw onion was a little too powerful for me. As far as too much chopping; no problem I used my food processor...done in minutes;). It made a lot so we ate it once as pasta and then again on French bread. Yummy both ways.

Ellen Bancroft Ziegler

07/31/2015

This is a Family Favorite!

Erin Zig

05/14/2015

I could just eat this salad as the main course. So many different flavors all in one dish. I love it!

Karen Lindower

09/07/2020

I made this recipe as written, except I used sliced pepperoni and salami cut into quarters. This makes a lot of salad, but it is very good. We had Muffaletta salad for 4 days, but at least we all liked it. I did use the optional pepperoncini, and thought it added a great acidity and slight spice. This is a repeat.

anng

07/16/2018

made it just like it said and all my neighbors want the recipe

Gina, the Italian Cook

07/19/2015

Loved it!!! This recipe made a lot of food, which I enjoyed for a few days. It was even better on day 2 than on the day I made it. Next time, I'll make it the day before I serve it. It was a lot of chopping and took some effort to make, but it was worth it. Yum Yum Yum!!

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Ellen's Muffaletta Pasta Salad

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (9)

Most helpful positive review

All Reviews for Ellen's Muffaletta Pasta Salad

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Ellen's Muffaletta Pasta Salad

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (9)

Most helpful positive review

All Reviews for Ellen's Muffaletta Pasta Salad