muffuletta salad
Updated on Jan 27, 2014
Modified from an Emeril Lagasse recipe
No Image
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 1 pound small shell pasta
- 1/2 pound salami, sliced
- 1 pound provolone cheese, sliced
- 1/2 pound boiled ham, sliced
- 20 - pitted black olives, sliced
- 20 - large green olives with pimiento, sliced
- 1/4 cup minced yellow onion
- 2/3 cup extra-virgin olive oil
- 6 tablespoons red wine vinegar
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon tabasco sauce
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon granulated garlic
- 1 teaspoon black pepper
How To Make muffuletta salad
-
Step 1Cook pasta according to package directions. Remove from heat and drain. Rinse with cold water and drain again.
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Step 2Cut meats and cheese into bite-size pieces.
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Step 3In a large mixing boil combine pasta, salami, provolone, ham, olives, and onion.
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Step 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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