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.
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, 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Now, when I originally made this recipe, I made it with salami, ham, and pepperoni.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.
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
Muffuletta Pasta Salad
Ingredients
- 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 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 Tb Worcestershire sauce
- 3/4 c extra virgin olive oil
- 1/4 c red wine vinegar
Instructions
- To begin, in a large bowl, combine the cooked pasta, diced meats, 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.
- Enjoy!
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
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. Many of those recipes are being updated with the changes. Article: Why I Quit Eating Pork
This pasta salad has my husband’s name on it. It has all of his favorite things in it (mine too!)
This is a pasta salad with my husband’s name on it. It has all of his favorite things in it (mine too!)
Yum! Love the sound of that vinaigrette with the other awesome flavors!
I love this pasta salad. I made one a few years ago and it was fabulous! Sadly, the hubs isn’t a huge fan of salamis. More for me!
So much flavor in every bite! This would be perfect for Memorial Day!
Great idea to take to a summer picnic too!