Muffuletta Pasta Salad Recipe Blue Plate Mayonnaise

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MUFFALETTA SALAD



Muffaletta Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 cup mixed cracked good quality olives, coarsely chopped
2 cups giardiniera salad (pickled cauliflower, hot peppers and carrots), drained
5 to 6 ribs celery from the heart, chopped
1/4 cup soft sun-dried tomatoes, chopped
1 fresh green bell pepper, seeded and chopped
1/2 red onion, chopped
1/2 pound stick salami, diced
1/2 pound thick cut ham, chopped
1/2 pound provolone, chopped
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

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.

MUFFULETTA PASTA SALAD



Muffuletta Pasta Salad image

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

8 ounces ditalini pasta (or elbow macaroni)
1 tablespoon olive oil
1 red bell pepper, roasted and diced
2 ounces (about 1/2 cup) sliced salami, cut into strips
2 ounces (about 1/2 cup) sliced mortadella, cut into strips
2 ounces (about 1/2 cup) sliced capicola (or more salami)
2 ounces (about 1/2 cup) sliced provolone cheese, cut into strips
1 1/2 cups New Orleans-style Italian green olive salad
1/2 cup Blue Plate® Mayonnaise
1/8 cup red wine vinegar
1/4 cup chopped parsley
Salt, to taste
Pepper, to taste

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



Muffuletta image

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 20

1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese

Steps:

  • In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

MUFFALETTA PASTA SALAD



Muffaletta Pasta Salad image

The great New Orleans sandwich turned into an easy cold dish. You can serve this over a bed of lettuce with a slice of French bread to make it a meal versus a side dish.

Provided by Elisa Nuccio Holt

Categories     Salad     100+ Pasta Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 12

1 pound rotini pasta
5 ounces tapenade (olive spread), or more to taste
1 pinch ground black pepper to taste
1 (14 ounce) can artichoke hearts, drained and quartered
8 ounces sliced salami, cut into thin strips
8 ounces sliced baked ham, cut into thin strips
1 (6 ounce) can black olives, drained
4 ounces mozzarella cheese, cubed
4 ounces provolone cheese, cubed
1 red bell pepper, cut into thin strips
¼ bunch fresh parsley, finely chopped
2 tablespoons toasted sesame seeds

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water to cool.
  • Mix tapenade into pasta and season with pepper. Add artichoke hearts, salami, ham, olives, mozzarella cheese, provolone cheese, red bell pepper, and parsley to pasta mixture and toss to coat. Transfer salad to a serving bowl and top with sesame seeds.

Nutrition Facts : Calories 585.1 calories, Carbohydrate 51.6 g, Cholesterol 63.7 mg, Fat 29 g, Fiber 4.2 g, Protein 28.6 g, SaturatedFat 9.9 g, Sodium 1775.8 mg, Sugar 2.4 g

ELLEN'S MUFFALETTA PASTA SALAD



Ellen's Muffaletta Pasta Salad image

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

1 (16 ounce) package rotini pasta
2 carrots, peeled and cut into 1/2-inch cubes
1 cup chopped pepperoncini
½ pound Genoa salami, cut into 1/2-inch cubes
½ pound Cheddar cheese, cut into 1/2-inch cubes
⅓ pound provolone cheese, cut into 1/2-inch cubes
½ sweet onion, cut into 1/2-inch pieces
½ cup 1/2-inch pieces pitted green olives
½ cup 1/2-inch pieces Kalamata olives
½ cup 1/2-inch pieces pepperoni
½ cup 1/2-inch pieces celery
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ (6 ounce) jar marinated artichoke hearts, drained and cut into 1/2-inch pieces
1 (8 ounce) bottle Italian-style salad dressing, or more to taste

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

MUFFULETTA PASTA SALAD



Muffuletta Pasta Salad image

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

1 (1 lb) box rotini pasta (corkscrew)
1/4 lb finely diced ham
1/4 lb sliced genoa salami (in thin strips)
1 cup shredded mozzarella cheese
1 (14 ounce) jar crushed olives, and giardinara mix

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 SALAD



Muffuletta Salad image

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

1/4 lb day-old French bread, cut into 1-inch cubes
2 tablespoons olive oil
1 large pinch salt
3 tablespoons red wine vinegar
2 tablespoons pepperoncini peppers, minced
2 small garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 tablespoons olive oil
1/4 cup kalamata olive, pitted and sliced
1/4 cup pimento-sliced olive, sliced
2 heads romaine lettuce, cored and chopped
1/2 lb fresh mozzarella cheese, cubed (or bocconcini 1 1/2 cups)
1/4 lb mortadella, thinly sliced and cut into 1-inch pieces (1 cup)
1/4 lb ham, thinly sliced, cut into 1-inch pieces (deli ham - 1 cup)
1/4 lb genoa salami, thinly sliced, cut into 1-inch pieces (1 cup)
3 ounces provolone cheese, sliced, cut into 1-inch pieces (2/3 cup)

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

MUFFULETTA OLIVE SALAD



Muffuletta Olive Salad image

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

1/2 cup olive oil
1/4 cup red wine vinegar
6 garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon thinly sliced green onion
1 tablespoon minced fresh parsley
1 teaspoon crushed red pepper flakes
1-1/2 cups green olives with pimientos, halved
1 cup coarsely chopped giardiniera
1/2 cup coarsely chopped pickled beets
1/2 cup pitted Greek olives, halved
1/3 cup roasted sweet red peppers, chopped
1/4 cup finely chopped celery
1 tablespoon drained capers

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 :

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Top Asked Questions

What is a muffuletta sandwich?
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. 15 mins. 10 mins. Cook pasta according to package directions.
What can I do with Blue Plate® mayonnaise?
Make it delicious! We think a bit of Blue Plate® Mayonnaise makes dips and sauces creamier, mac & cheese more velvety and satisfying, and chicken salad more flavorful. But don’t take our word for it – make one of these easy family favorites for your next snack, meal or party, and let us know how it goes!
How do you make the perfect pasta salad?
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.

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