Description
A bold and zesty Muffuletta Pasta Salad packed with deli meats, cheeses, olives, and a tangy vinaigrette — perfect for picnics or potlucks.
Ingredients
- ¼ cup red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon celery salt
- ¼ teaspoon crushed red pepper
- ½ cup olive oil
- 1 pound fusilli pasta, cooked according to package directions for al dente
- 4 ounces provolone cheese, diced
- 4 ounces Monterey Jack cheese, diced
- 3 ounces Genoa salami, diced
- 3 ounces soppressata sausage, diced
- ½ cup finely chopped celery
- ½ cup chopped roasted red pepper
- ⅓ cup sliced pitted black olives
- ⅓ cup sliced green olives with pimiento
- ¼ cup finely chopped pepperoncini
- ¼ cup chopped fresh parsley
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Garnish: pepperoncini pepper
Instructions
1. In a small bowl, whisk together vinegar, oregano, sugar, garlic powder, onion powder, Worcestershire, celery salt, and crushed red pepper; let stand for 10 minutes.
2. Whisk in oil in a slow, steady stream until well blended.
3. In a large bowl, combine vinaigrette, pasta, cheeses, salami, sausage, celery, red pepper, olives, pepperoncini, parsley, salt, and black pepper; toss well.
4. Garnish with pepperoncini, if desired.
5. Refrigerate for up to 1 week.
Notes
This pasta salad can be made up to a day in advance for even better flavor. For a vegetarian version, omit the meats and add extra cheese or marinated artichoke hearts.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 3g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg