Muffuletta Pasta Salad

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The olives are the star of this take on the famous New Orleans sandwich.


YIELD 6–8 servings
ZEST FACTOR Medium
PREP TIME 1–2 hours
COOK TIME none

For the vinaigrette:
½ cup olive oil
1 tablespoon red pepper flakes
3 tablespoons apple cider vinegar
3 tablespoons Louisiana-style hot sauce
Salt and pepper to taste

For the pasta salad:
1 (16-ounce) package rotini, cooked and drained
½ cup giardiniera, chopped
1 tablespoon capers, chopped
¼ cup minced black olives
¼ cup sliced pimento-stuffed green olives
4 pickled pepperoncini, chopped
1 (5-ounce) package salami, chopped
1 (8-ounce) package pearl mozzarella, halved
Sliced scallions for garnish

1. Make the vinaigrette: Whisk together all the ingredients in a small bowl and set aside.
2. Make the pasta salad: Place all the ingredients in a mixing bowl and toss to combine. Slowly add the vinaigrette to taste. Garnish with scallions, cover and chill before serving; the pasta salad will build in flavor like the sandwich.

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