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Muffuletta Salad

  • Yield: 8 to 10 servings


  • 1 pound small shell pasta, cooked until tender and cooled
  • 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, slices
  • 20 green Queen olives stuffed with pimientos, sliced
  • 1/2 cup minced yellow onions
  • 1 tablespoon minced garlic
  • 1/2 cup chopped celery
  • 1/2 cup chopped fresh parsley leaves
  • 1/4 cup fresh thyme leaves
  • Salt
  • Freshly ground black pepper
  • 1 cup extra-virgin olive oil
  • 6 tablespoons apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • Hot sauce, to taste
  • Freshly ground black pepper
  • 1/4 cup green onion, thinly sliced
  • 1/4 cup Parmesan cheese


  • In a large mixing bowl, combine the pasta, salami, provolone, mortadella, ham, olives, onions, garlic, celery, parsley and thyme. Mix well. Season with salt and pepper. In a small mixing bowl, whisk together the oil, vinegar, Worcestershire, and hot sauce. Season with salt and pepper. Pour the dressing over the pasta mixture. Season with salt and pepper. Mix well.
  • Store in an airtight container and refrigerate for at least 8 hours.
  • Remove from the refrigerator and spoon onto a large platter. Garnish with green onion Parmesan cheese and serve.