Delicious and hearty Muffuletta Pasta Salad, inspired by the classic Italian sandwich.
This time of year, there is so much going on here on the homestead, that there aren’t enough hours in the day.
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As a matter of fact, just this morning as I write this, we had new life come to the homestead in the form of 12 newborn kits. A kit is a baby rabbit. Both of our does gave birth overnight.
There’s so much happening in fact, that I routinely find myself not coming in until sunset. By then, it’s too late to even think about making something for supper.
So making a big batch of a meaty pasta salad like this and keeping it in the fridge is a lifesaver!
I can come in from mowing the pasture, get cleaned up and can just sit down and enjoy dinner that is already made. Not only that, but because this is such a hearty one, my carnivores don’t complain one bit. It’s a win-win.
Now when I originally made this recipe, I made it with salami, ham and pepperoni. But a while back I stopped eating pork. I still make this dish, but I have swapped out the pepperoni for turkey pepperoni, the ham for roasted turkey, and use a beef salami instead.
This dish is equally delicious with the substitutions, and you can get creative with the meats according to your own taste or preferences.
Muffuletta Pasta Salad
- 1 lb farfalle, bowtie pasta – cooked according to package directions and drained
- 1/2 lb hard salami, diced into 1/2 inch pieces (I use a beef salami)
- 1/2 lb ham, diced into 1/2 inch pieces (I use roasted turkey instead)
- 1/2 lb provolone cheese, diced into 1/2 inch pieces
- 1/2 c pepperoni, cut into strips (I use turkey pepperoni)
- 1/2 c sliced black olives
- 1/2 c sliced green olives
- 2 Tb capers
For the vinaigrette:
- 1 shallot, minced
- 1 clove garlic, grated or minced
- 1/4 c fresh parsley, minced
- 2 Tb fresh minced oregano
- 2 Tb fresh minced basil
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 Tb Worcestershire sauce
- 3/4 c extra virgin olive oil
- 1/4 c red wine vinegar
- To begin, in a large bowl, combine the cooked pasta, diced meats and cheese, olives and capers. Stir to combine.
- In a jar with a lid, (a canning jar works great) combine all of the vinaigrette ingredients. Close the lid and shake it vigorously for a minute or two until all of the ingredients are combined and the oil & vinegar emulsify. (That’s when they don’t immediately begin separating.)
- Pour the dressing all over the pasta salad and stir to coat.
- Serve this immediately or chill in an airtight container and serve it later.
Nutritional information is auto-generated and the accuracy is not guaranteed.
Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Recipes with bacon or sausage can use alternatives like beef or turkey bacon. Article: Why I Quit Eating Pork