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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Muffuletta Salad Recipe

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This recipe for Muffuletta Salad is from Ziska Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. small shell pasta, cooked until tender and cooled
1/2 lb. salami, cut into 1/4-inch cubes
1 lb. provolone, cut into 1/4-inch cubes
1/2 lb. mortadella, cut into 1/4-inch cubes
1/2 lb. boiled ham, cut into 1/4-inch cubes
20 pitted jumbo black olives, slices
20 green olives stuffed with pimientos, sliced
1/2 c. minced yellow onions
1 T. minced garlic
1/2 c. chopped celery
1/2 c. chopped fresh parsley leaves
1/4 c. fresh thyme leaves
Salt
Freshly ground black pepper
1 c. extra-virgin olive oil
6 T. apple cider vinegar
1 tsp. Worcestershire sauce
Hot sauce
Freshly ground black pepper
1/4 c. green onion, sliced thin
1/4 c. Parmesan
Directions:
Directions:
In a large mixing bowl, combine the pasta, salami, provolone, mortadella, ham, olives, onions, garlic, celery, parsley and thyme. Mix well. Season with salt and pepper. In a small mixing bowl, whisk together the oil, vinegar, Worcestershire, and hot sauce. Season with salt and pepper. Pour the dressing over the pasta mixture. Season with salt and pepper. Mix well. Store in an airtight container and refrigerate for at least 8 hours. Remove from the refrigerator and spoon onto a large platter. Garnish with green onion Parmesan cheese and serve.

 

 

 

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