Muffuletta Salad Recipe

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MUFFULETTA SALAD

Jennifer Zerangue

By
@jzerangue

Modified from an Emeril Lagasse recipe


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Rating:

Serves:

6-8

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1 lb
small shell pasta
1/2 lb
salami, sliced
1 lb
provolone cheese, sliced
1/2 lb
boiled ham, sliced
20
pitted black olives, sliced
20
large green olives with pimiento, sliced
1/4 c
minced yellow onion
2/3 c
extra-virgin olive oil
6 Tbsp
red wine vinegar
1 tsp
worcestershire sauce
1/2 tsp
tabasco sauce
1 tsp
dried thyme leaves
1/2 tsp
granulated garlic
1 tsp
black pepper

Directions Step-By-Step

1
Cook pasta according to package directions. Remove from heat and drain. Rinse with cold water and drain again.
2
Cut meats and cheese into bite-size pieces.
3
In a large mixing boil combine pasta, salami, provolone, ham, olives, and onion.
4
In a small bowl, whisk together vinegar, Worcestershire, hot sauce, thyme, garlic, pepper, and salt. Then, gradually whisk in the olive oil. Pour over salad mixture. Toss to mix well. Store in an airtight container in the refrigerator for at least eight hours before serving.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: Cajun/Creole