MUFFULETTA PASTA SALAD
Pickled veggies, olives and Italian cured meats and cheese are tossed in pasta with a light, creamy dressing, bringing together all the flavors of the classic New Orleans muffuletta (or muffaletta) sandwich - great for picnics, potlucks, poolside or Sunday brunch.
Provided by Blue Plate Mayonnaise
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Drain and rinse with cold water to stop it from overcooking; place in a large bowl and toss the pasta with olive oil to prevent sticking. Add red bell pepper, salami, mortadella, capicola, provolone and olive salad and mix to combine. In a separate bowl, whisk together mayonnaise and vinegar and pour over pasta. Add parsley and mix to combine. Season to taste. (Be careful not to over-salt as the meats and olive salad already contain salt.)
MUFFULETTA PASTA
A friend gave me this recipe when she learned that I love muffuletta sandwiches. Very rich and filling, this easy skillet supper goes together quickly on a busy weeknight. Serve with some cheesy garlic bread. -Jan Hollingsworth, Houston, Mississippi
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute onions in 2 teaspoons butter until tender. Add garlic; cook 1 minute longer. Add the ham, tapenade and pepperoni; saute 2 minutes longer., Cube remaining butter; stir butter and cream into skillet. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3 minutes., Drain pasta; toss with ham mixture. Sprinkle with cheese.
Nutrition Facts : Calories 739 calories, Fat 48g fat (21g saturated fat), Cholesterol 119mg cholesterol, Sodium 1638mg sodium, Carbohydrate 48g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
ELLEN'S MUFFALETTA PASTA SALAD
This salad has everything in the filling of a muffaletta sandwich but in pasta salad form! It is a great salad to take on a picnic and it has a nice variation of tastes on the tongue in each bite! It is one of our summer picnic staples!
Provided by Ellen Bancroft Ziegler
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
- Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
- Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.
Nutrition Facts : Calories 720.5 calories, Carbohydrate 53.2 g, Cholesterol 86.7 mg, Fat 43.2 g, Fiber 3.7 g, Protein 29.9 g, SaturatedFat 16.6 g, Sodium 2597.4 mg, Sugar 6.1 g
MUFFALETTA SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine olives, giardiniera, celery, sun-dried tomatoes, pepper, onion, salami, ham, and provolone. Dress with vinegar and olive oil, season with salt and pepper and let stand a few minutes before serving.
MUFFALETTA SALAD
Steps:
- In a food processor, combine the garlic, vinegar, extra-virgin olive oil, olive juice, lemon juice, red chili flakes, pepper and all vegetables up to the red onion. Pulse until well chopped but not pureed. Transfer to a bowl, cover with plastic wrap, place into refrigerator and let marinate for 2 to 4 hours.
- Add orzo to marinated vegetables, toss, then add feta and toss again.
- Serve in lettuce cups and top with tomatoes.
MUFFULETTA PASTA SALAD
Make and share this Muffuletta Pasta Salad recipe from Food.com.
Provided by dawnedd
Categories Summer
Time 28m
Yield 8 Cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the pasta in salted water boiling 8 minutes until al dente.
- Drain Pasta and put in a shallow bowl.
- Add to the pasta the jar of Olive Mix (if you can't find Muffulata mix a mixture of crushed olives and finely chopped giardinara in oil will suffice).
- Add other ingredients and incoroporate well with a spoon until mixed.
- if too dry you can add a cup or so of homemade red wine vinaigrette until the salad moist enough for your taste.
- Cover and refrigerate overnight for best flavor.
- Serve as a side dish with italian bread sticks for garnish.
Nutrition Facts : Calories 389.8, Fat 15.1, SaturatedFat 4.7, Cholesterol 32.9, Sodium 951.6, Carbohydrate 46.3, Fiber 3.5, Sugar 1.7, Protein 17.1
MUFFULETTA OLIVE SALAD
This is my version of a famous New Orleans salad. Try it as a sandwich topping. Try it on toasted baguette slices, or make it deluxe with diced ham and salami. - Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings (1/4 cup each).
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.
Nutrition Facts :
MUFFULETTA SALAD
Make and share this Muffuletta Salad recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- To make the croutons, preheat the oven to 300 degrees F. Toss the bread cubes with the olive oil and salt. spread the bread cubes in a single layer on a large baking sheet. Toast, tossing occasionally until golden, about 15 minutes.
- To make the dressing, whisk together the vinegar, pickled peppers, garlic, salt and black pepper in a medium bowl. Whisk in the olive oil, kalamata olives and pimento olives.
- To make the salad, toss romaine with the mozzarella or bocconcini, mortadella, ham, salami, provolone and croutons. Pour the dressing over the salad and toss to combine well.
- Serve immediately.
Nutrition Facts : Calories 540.1, Fat 34.1, SaturatedFat 11.2, Cholesterol 59.6, Sodium 1414.5, Carbohydrate 34.7, Fiber 4.8, Sugar 3.5, Protein 25.2
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