Real Recipes From Real Home Cooks ®

muffuletta salad

Recipe by
Jennifer Zerangue

Modified from an Emeril Lagasse recipe

yield 6 -8
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For muffuletta salad

  • 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

  • 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.

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