Muffuletta Pasta Salad brings back memories of family gatherings when I was a kid. My whole extended family loves this salad. There is something in it for everyone. Ham and salami for the meat lovers, provolone cheese, and Giardiniera salad (pickled vegetables) that I just learned how to make myself. (Check out Monday's Post: Giardiniera on a Muffuletta Sandwich)
I need quick and easy meals like this pasta to make right now. Yes, we have a busy Fall schedule and my husband just surprised me. We are going to Paris for my 50th birthday in November.... so much to plan!
Muffutetta Pasta Salad
by Diane Balch
8 ounces of Olive Tapeneda (Trader Joes is good.)
6 ounces of salami cubed (about 1/2 inch size for all cubes)
12 ounces of ham cubed (Black Forest Ham is good for this)
12 ounces provolone cheese cubed
24 ounces of Giardiniera salad drained
1 pound of Fusilli or Penne Rigate pasta
3 tablespoons of grated parmesan cheese
1/4 cup or more of Extra-virgin olive oil (EVOO)
1 teaspoon of red pepper flakes
salt and pepper
Optional: Chopped: sundried tomatoes, artichoke hearts, pepperoncini peppers
1) Bring a large sauce pot of well salted water to a boil.
2) Cook pasta according to directions. Add all ingredients to the pasta.
Serve hot, room temperature or cold. Check EVOO and salt and pepper for taste before serving.
Weekend Bites Features:
From: Culinary Flavors
|Feta and Olive Twirlos|
The flavors in this bread are amazing cheese and olives and so beautiful to look at too!
From: Simply Fresh Dinners
|Spinach and Sausage Stuffed Manicottis|
This is the lightest manicotti I've seen and the flavors wow! Everyone in the family is going to love this dish.
From: Annie's Noms
|Maple Cinnamon White Chocolate Brioche Pudding|
The scent of this pudding cooking says Fall to me. Love the aroma of maple and cinnamon. Plus it's easy to make.
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