Muffuletta Pasta Salad
Servings: 8
Ingredients
- 1 lb farfalle (bowtie) pasta cooked according to package directions and drained
- ½ lb beef salami diced into 1/2 inch pieces
- ½ lb honey roasted deli turkey diced into 1/2 inch pieces
- ½ lb provolone cheese diced into 1/2 inch pieces
- ½ c turkey pepperoni cut into strips
- ½ c sliced black olives
- ½ c sliced green olives
- 2 Tb capers
For the vinaigrette:
- 1 shallot minced
- 1 clove garlic grated or minced
- ¼ c fresh parsley minced
- 2 Tb fresh minced oregano
- 2 Tb fresh minced basil
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 Tb Worcestershire sauce
- ¾ c extra virgin olive oil
- ¼ 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
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.
See This Recipe:
https://cosmopolitancornbread.com/muffuletta-pasta-salad-2/Nutrition
Serving: 1c | Calories: 714kcal | Carbohydrates: 31g | Protein: 30g | Fat: 53g | Saturated Fat: 15g | Polyunsaturated Fat: 35g | Cholesterol: 88mg | Sodium: 1900mg | Fiber: 3g | Sugar: 2g
