Ingredients: |
Ingredients: 6 cups water
2 1/ tsp. salt
1 lb. elbow macaroni
1/2 lb. mortadella ham cut into 1/4 " cubes
1 lb. provolone cheese, cut into 1/4 \" cubes
1/2 lb. boiled ham , cut into 1/4" cubes
20 pitted jumbo black olives, sliced
20 large green olives with\pimento, no pits sliced
1/4 minced yellow onion
1/2 cup chopped celery
1 cup chopped parsley
1/4 cup fresh thyme leaves
DRESSING
1 cup virgin olive oil
6 tbsp. apple cider vinegar
1 tsp.. Worcestershire sauce
1/2 tsp. hot sauce. .
1 tbsp. mince garlic
1 tsp. pepper
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Directions: |
Directions:SALAD:
Combine water and 1 tsp. of salt in a large saucepan and bring to boil over high heat. Add pasta and cook uncovered. Stir occasionally, until tender, 6-8 minutes
Remove from hear and drain. Rinse with cold water and drain again.. In a larger mixing bowl combine pasta, salami provolone, mortadella ham, boiled ham, olives, onions, celery, parsley and thyme.
DRESSING
In a small bowl, whisk together vinegar, Worcestershire, hot sauce, garlic pepper and 1/2 tsp. of the salt. Then, gradually whisk in the olive oil. Pour over salad mixture and add remaining tsp. of salt. Toss to mix well. Store in an air tight container in the refrigerator for at least eight hours before serving. |
Personal
Notes: |
Personal
Notes: This is a home run! It would be a great dish to a sports viewing party or large gathering. Remove the elbow macaroni and it can be but in a muffuletta.
Dennis and I had this dish in New York at our friend's, Anne and Ed Budill in August of 2019 for my birthday celebration. They are great cooks, a fun "party" all by themselves and we cherish their friendship. .
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This recipe for Anne's Muffuletta Salad is from