Muffuletta Pasta Salad Recipes

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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

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

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



Muffuletta Pasta image

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

1 package (16 ounces) bow tie pasta
1 bunch green onions, chopped
2 teaspoons plus 1/4 cup butter, divided
1 tablespoon minced garlic
1 package (16 ounces) cubed fully cooked ham
1 jar (12.36 ounces) tapenade or ripe olive bruschetta topping, drained
1 package (3-1/2 ounces) sliced pepperoni
1 cup heavy whipping cream
2 cups shredded Italian cheese blend

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.

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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