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Muffuletta Salad

  • Yield: 8 to 10 servings


  • 6 cups water
  • 2 1/2 teaspoons salt
  • 1 pound small shell pasta
  • 1/2 pound salami, cut into 1/4-inch cubes
  • 1 pound provolone cheese, cut into 1/4-inch cubes
  • 1/2 pound mortadella, cut into 1/4-inch cubes
  • 1/2 pound boiled ham, cut into 1/4-inch cubes
  • 20 pitted jumbo black olives, sliced
  • 20 green Queen olives stuffed with pimientos, sliced
  • 1/2 cup minced yellow onion
  • 1 tablespoon minced garlic
  • 1/2 cup chopped celery
  • 1/2 cup chopped fresh parsley leaves
  • 1/4 cup fresh thyme leaves
  • 1 cup extra-virgin olive oil
  • 6 tablespoons apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1 teaspoon freshly ground black pepper


  • Put the water and 1 teaspoon of the salt in a large saucepan and bring to a boil over high heat. Add the pasta and cook, uncovered, stirring occasionally, until tender, 6 to 8 minutes. Remove from the heat and drain. Rinse with cool water and drain again.
  • In a large mixing bowl, combine the pasta, salami, provolone, mortadella, ham, olives, onion, garlic, celery, parsley, and thyme. In a small bowl, whisk together the oil, vinegar, Worcestershire, hot sauce, 1/2 teaspoon of the salt, and the pepper. Pour over the salad mixture. Add the remaining 1 teaspoon salt. Toss to mix well. Store in an airtight container and refrigerate for at least 8 hours before serving.