Muffaletta Pasta Salad

Name: Muffaletta Pasta Salad
Prep time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1/4 cup red wine vinegar; 1/4 cup finely diced shallots; 1 tablespoon dried oregano; 1 teaspoon celery seed; 1 teaspoon Worcestershire sauce; 1 teaspoon sugar; 1/2 cup olive oil; 1 pound small pasta shapes, such as orecchiette, cavatelli, conchiglie, or penne; 3 ounces sliced dry salami, cut into small pieces; 4 ounces sliced provolone cheese, cut into small pieces; 3 stalks celery, finely chopped; 1/2 cup chopped roasted red bell pepper; 1/3 cup pitted sliced black olives; 1/3 cup pitted sliced green olives; 1/4 cup finely chopped pepperoncini; 1/4 cup capers; 1/4 cup chopped fresh flat-leaf parsley; Kosher salt and freshly ground black pepper

Pasta Salad New Orleans Picnic Provolone Dried Pasta Capers Red Wine Vinegar Worcestershire Sauce Olives Celery Seed Oregano Parsley Salami Bell Peppers Celery Shallots Summer Easy

Save (55)

Rate

8 servings Easy

Total: 55 mins Active: 25 mins

6 Ratings

Ingredients (19)

For the vinaigrette:

1/4 cup red wine vinegar
1/4 cup finely diced shallots
1 tablespoon dried oregano
1 teaspoon celery seed
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 cup olive oil
1 pound small pasta shapes, such as orecchiette, cavatelli, conchiglie, or penne
3 ounces sliced dry salami, cut into small pieces
4 ounces sliced provolone cheese, cut into small pieces
3 stalks celery, finely chopped
1/2 cup chopped roasted red bell pepper
1/3 cup pitted sliced black olives
1/3 cup pitted sliced green olives
1/4 cup finely chopped pepperoncini
1/4 cup capers
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper

Try Amazon Fresh

Nutritional Information

Calories451
Fat23.0g
Saturated fat5.87g
Trans fat0.05g
Carbs46.9g
Fiber3.19g
Sugar3.26g
Protein13.98g
Cholesterol21.26mg
Sodium610.62mg
Nutritional Analysis per serving (8 servings) Powered by

Get fresh food news delivered to your inbox

New Orleans’ iconic muffaletta sandwich inspired this pasta salad recipe, with its salami, provolone, roasted red pepper, celery, pepperoncini, and two kinds of olives. A bold red wine vinaigrette ties everything together in style. For your vegetarian guests, try our classic, easy pesto salad recipe.

Keep the New Orleans theme going with a vieux carre cocktail nightcap.

by Kim Laidlaw

Instructions

1In a bowl, stir together the vinegar, shallots, oregano, celery seed, Worcestershire, and sugar. Let sit for 15 minutes, then slowly whisk in the oil until emulsified into the dressing. Set aside.
2Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, or according to package directions. Drain and rinse well under cold water; drain again and transfer to a large serving bowl.
3Add the salami, provolone, celery, pepperoncini, roasted red bell peppers, olives, capers, and parsley, and toss until evenly combined. Add the dressing and toss to combine. Season with salt and pepper. Serve right away at room temperature, or refrigerate until ready to serve, up to 1 day in advance.

Load Comments

Recommended from Chowhound

Zero-Waste Watermelon Gazpacho

(10:29)

Video from CHOW-TO

In this episode Guillermo visits Haven’s Kitchen, part café and part cooking school, to learn how they are working to reduce food waste, and promote sustainability to improve the lifestyles of consumers and home cooks. Guillermo meets with head chef instructor Alexis Delaney, to make a zero-waste gazpacho using ugly produce, and even pickling watermelon rinds. They talk about the problem of food waste, and what we can all do to contribute to a larger solution.