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Ellen's Muffaletta Pasta Salad Recipe

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"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!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook10 m
  • Ready In1 h 40 m
  • 1Bring 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.
  • 2Mix 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.
  • 3Cover 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.
Footnotes
  • Cook's Notes:
  • Instead of rotini, try fusilli pasta in green, white, and orange colors, or even a mixture of the two to total one pound.
  • Kalamata olives can be replaced with canned black olives.
  • Mix the salad all up again just before serving and add more of the Italian dressing, if the salad seems dry because the pasta absorbed the dressing.
Ingredients
  • 8 servings
  • 720 cals
  • 1 (16 ounce) package rotini pasta
  • 2 carrots, peeled and cut into 1/2-inch cubes
  • 1 cup chopped pepperoncini (optional)
  • 1/2 pound Genoa salami, cut into 1/2-inch cubes
  • 1/2 pound Cheddar cheese, cut into 1/2-inch cubes
  • 1/3 pound provolone cheese, cut into 1/2-inch cubes
  • 1/2 sweet onion, cut into 1/2-inch pieces
  • 1/2 cup 1/2-inch pieces pitted green olives
  • 1/2 cup 1/2-inch pieces Kalamata olives
  • 1/2 cup 1/2-inch pieces pepperoni
  • 1/2 cup 1/2-inch pieces celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 (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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    720
    36%
  • Fat:
    43.2
    66%
  • Carbs:
    53.2
    17%
  • Protein:
    29.9
    60%
  • Cholesterol:
    87
    29%

Based on a 2,000 calorie diet

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