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Muffuletta Salad Recipe

Ingredients:

  • Muffuletta Salad
    Muffuletta Salad

    1 pound small shell pasta, cooked until tender and cooled

  • 1/2 pound salami, cut into 1/4-inch cubes
  • 1 pound provolone, cut into 1/4-inch cubes
  • 1/2 pound mortadella, cut into 1/4-inch cubes
  • 1/2 pound boiled ham, cut into 1/4-inch cubes
  • 20 pitted jumbo black olives, slices
  • 20 green olives stuffed with pimientos, sliced
  • 1/2 cup minced yellow onions
  • 1 tablespoon minced garlic
  • 1/2 cup chopped celery
  • 1/2 cup chopped fresh parsley leaves
  • 1/4 cup fresh thyme leaves
  • Salt
  • Freshly ground black pepper
  • 1 cup extra-virgin olive oil
  • 6 tablespoons apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • Hot sauce
  • Freshly ground black pepper
  • 1/4 cup green onion, sliced thin
  • 1/4 cup Parmesan

How to make Muffuletta Salad recipe

  • Inside of a large combining jar, merge the actual pasta, salami, provolone, mortadella, ham, olives, onions, garlic, celery, parsley and thyme. Mixture well. Period with salt and pepper. Within a small preparing tank, stir together your oil, vinegar, Worcestershire, and hot sauce. Time with salt and pepper. Serve your attire on the entree combination. Time of year with salt and pepper. Combine effectively. Save in the air-tight pot and refrigerate not less than Seven hours. Take out with the icebox and place onto a huge plate.
  • Muffuletta Salad recipe is ready to serve.