Rating: 5 stars
10 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
8
Yield:
8 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

  • 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

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