Name: Ellen's Muffaletta Pasta Salad
Prep time: 30 min
Cook time: 10 min
Total time: 100 min
Ingredients: 1 (16 ounce) package rotini pasta; 2 carrots, peeled and cut into 1/2-inch cubes; 1 cup chopped pepperoncini; 0.5 pound Genoa salami, cut into 1/2-inch cubes; 0.5 pound Cheddar cheese, cut into 1/2-inch cubes; 0.33333334326744 pound provolone cheese, cut into 1/2-inch cubes; 0.5 sweet onion, cut into 1/2-inch pieces; 0.5 cup 1/2-inch pieces pitted green olives; 0.5 cup 1/2-inch pieces Kalamata olives; 0.5 cup 1/2-inch pieces pepperoni; 0.5 cup 1/2-inch pieces celery; 0.5 cup chopped green bell pepper; 0.5 cup chopped red bell pepper; 0.5 (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

Ellen's Muffaletta Pasta Salad

5.0

(10)

9 Reviews

3 Photos

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!

Prep Time:

30 mins

Cook Time:

10 mins

Additional Time:

1 hr

Total Time:

1 hr 40 mins

Servings:

Yield:

8 cups

Jump to Nutrition Facts

Ingredients

1 (16 ounce) package rotini pasta
2 carrots, peeled and cut into 1/2-inch cubes
1 cup chopped pepperoncini (Optional)
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

Directions

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.
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 (per serving)

721	Calories
43g	Fat
53g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 721
% Daily Value *
Total Fat 43g	55%
Saturated Fat 17g	83%
Cholesterol 87mg	29%
Sodium 2597mg	113%
Total Carbohydrate 53g	19%
Dietary Fiber 4g	13%
Total Sugars 6g
Protein 30g
Vitamin C 24mg	120%
Calcium 406mg	31%
Iron 4mg	22%
Potassium 461mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.