Pasta Muffuleta Salad
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 354.88 ml stuffed green olives, drained, chopped, juice reserved
- 236.59 ml Greek olive, pitted & chopped
- 59.14 ml olive juice
- 118.29 ml chopped pimiento
- 236.59 ml giardiniera, drained and chopped
- 2 garlic cloves, minced
- 3 anchovy fillets, minced
- 29.58 ml capers
- 177.44 ml fresh parsley, minced
- 14.79 ml fresh oregano, minced or 4.92 ml dried oregano leaves
- dried red pepper flakes
- 157.80 ml olive oil
- 453.59 g gnocchi
- 113.39 g mortadella, thinly sliced and julliened
- 56.69 g prosciutto, thinly sliced and julliened
- 113.39 g provolone cheese or 113.39 g monterey jack cheese, cubed
- 113.39 g genoa salami, thinly sliced
- Greek olive (to garnish)
directions
- Combine chopped olives, olive juice, pimiento, gardiniera, garlic, anchovies, capers, parsley, oregano. crushed red pepper and olive oil. Let stand overnight.
- Cook pasta until very al dente. Drain and toss in large bowl with olive salad mixture. Cool to room temperature, occasionally stirring pasta to coat thoroughly.
- Add meats and cheeses to pasta. Serve with salami on side and garnish with a few whole olives.
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