muffuletta salad
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Modified from an Emeril Lagasse recipe
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yield
6 -8
prep time
20 Min
cook time
10 Min
method
Stove Top
Ingredients For muffuletta salad
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1 lbsmall shell pasta
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1/2 lbsalami, sliced
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1 lbprovolone cheese, sliced
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1/2 lbboiled ham, sliced
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20pitted black olives, sliced
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20large green olives with pimiento, sliced
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1/4 cminced yellow onion
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2/3 cextra-virgin olive oil
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6 Tbspred wine vinegar
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1 tspworcestershire sauce
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1/2 tsptabasco sauce
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1 tspdried thyme leaves
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1/2 tspgranulated garlic
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1 tspblack pepper
How To Make muffuletta salad
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1Cook pasta according to package directions. Remove from heat and drain. Rinse with cold water and drain again.
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2Cut meats and cheese into bite-size pieces.
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3In a large mixing boil combine pasta, salami, provolone, ham, olives, and onion.
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4In 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.
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