Pasta Muffuleta Salad

Makes an excellent potluck dish. Great for warm weather. Serves 6 to 8 as main course or 12 as antipasto or salad. Time is a guess and does not include overnight standing for salad.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 cups stuffed green olives, drained, chopped, juice reserved
• 1  cup  Greek olive, pitted & chopped
• 1⁄4 cup  olive juice
• 1⁄2 cup chopped pimiento
• 1  cup  giardiniera, drained and chopped
• 2  garlic cloves, minced
• 3  anchovy fillets, minced
• 2  tablespoons capers
• 3⁄4 cup fresh parsley, minced
• 1  tablespoon fresh oregano, minced or 1  teaspoon dried oregano leaves
•  dried red pepper flakes
• 2⁄3 cup olive oil
• 1  lb  gnocchi
• 1⁄4 lb mortadella, thinly sliced and julliened
• 1⁄8 lb prosciutto, thinly sliced and julliened
• 1⁄4 lb provolone cheese or 1⁄4 lb monterey jack cheese, cubed
• 1⁄4 lb  genoa salami, thinly sliced
•  Greek olive (to garnish)

Directions

1. Combine chopped olives, olive juice, pimiento, gardiniera, garlic, anchovies, capers, parsley, oregano. crushed red pepper and olive oil. Let stand overnight.
2. 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.
3. Add meats and cheeses to pasta. Serve with salami on side and garnish with a few whole olives.