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Muffuletta Salad Recipe

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This recipe for Muffuletta Salad is from The Cruz Family Cookbook Project, 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 pound small shell pasta, cooked until tender and cooled
1/2 pound salami, cut into 1/4-inch cubes
1 pound provolone, cut into 1/4-inch cubes
1/2 pound mortadella, cut into 1/4-inch cubes
1/2 pound boiled ham, cut into 1/4-inch cubes
20 pitted jumbo black olives, slices
20 green olives stuffed with pimientos, sliced
1/2 cup minced yellow onions
1 tablespoon minced garlic
1/2 cup chopped celery
1/2 cup chopped fresh parsley leaves
1/4 cup fresh thyme leaves
Salt
Freshly ground black pepper
1 cup extra-virgin olive oil
6 T apple cider vinegar
1 tsp Worcestershire sauce
Hot sauce
Freshly ground black pepper
1/4 cup green onion, sliced thin
1/4 cup 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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