MUFFULETTA SALAD

Muffuletta Salad

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Jennifer Zerangue

By
@jzerangue

Modified from an Emeril Lagasse recipe

Rating:

☆☆☆☆☆ 0 votes

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

How to Make MUFFULETTA SALAD

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.

Printable Recipe Card

About MUFFULETTA SALAD

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




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