Muffuletta Salad

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READY IN: 33mins
Recipe by Alan in SW Florida

Ham, cheese and more combine in a salad version of the classic New Orleans sandwich. Make ahead, because salad should be refrigerated 8 hours or overnight before serving.

Ingredients Nutrition


  1. Muffuletta Salad: Cook shell pasta in a large pot of lightly salted boiling water following package directions until al dente, firm but tender. Drain pasta well; rinse with cold water to stop cooking; drain well again.
  2. Place pasta in a large bowl. Add the diced provolone, salami, mortadella, ham, black and green olives, onion, celery, parsley, thyme and garlic; toss until all ingredients are well combined.
  3. Dressing: Whisk together the olive oil, vinegar, Worcestershire sauce, salt, black pepper and the hot-pepper sauce in a small bowl until well combined.
  4. Drizzle the dressing over the pasta mixture in the large bowl; toss until all the ingredients are well coated with the dressing. Cover the salad and refrigerate overnight. Serve at room temperature.

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