Recipe
Muffuletta Salad
Ingredients
- 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
Directions
- 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.
Recipe Details
- Source: Every Day's A Party Cookbook [4]
- Dish Type: Salads [5]
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