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 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.
- 1 lb farfalle (bowtie) pasta - cooked according to package directions and drained
- 1/2 lb hard salami, diced into 1/2 inch pieces
- 1/2 lb ham, diced into 1/2 inch pieces
- 1/2 lb provolone cheese, diced into 1/2 inch pieces
- 1/2 c pepperoni, cut into strips
- 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.
If you wish to use dry herbs for the dressing, cut the quantities to 1/4 the original amount. Then, make the dressing a day or two ahead of time. That will allow the dry herbs time to soften before they go into the salad.
Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 714 Total Fat: 53g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 35g Cholesterol: 88mg Sodium: 1900mg Carbohydrates: 31g Fiber: 3g Sugar: 2g Protein: 30g