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| Ellen's Muffaletta Pasta Salad |
"This salad has everything in the filling of a muffaletta sandwich but in pasta salad form! It is a great salad to take on a picnic and it has a nice variation of tastes on the tongue in each bite! It is one of our summer picnic staples!"
Ingredients :
- 1 (16 ounce) package rotini pasta
- 2 carrots, peeled and cut into 1/2-inch cubes
- 1 cup chopped pepperoncini (optional)
- 1/2 pound Genoa salami, cut into 1/2-inch cubes
- 1/2 pound Cheddar cheese, cut into 1/2-inch cubes
- 1/3 pound provolone cheese, cut into 1/2-inch cubes
- 1/2 sweet onion, cut into 1/2-inch pieces
- 1/2 cup 1/2-inch pieces pitted green olives
- 1/2 cup 1/2-inch pieces Kalamata olives
- 1/2 cup 1/2-inch pieces pepperoni
- 1/2 cup 1/2-inch pieces celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 (6 ounce) jar marinated artichoke hearts, drained and cut into 1/2-inch pieces
- 1 (8 ounce) bottle Italian-style salad dressing, or more to taste
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 1H40M |
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- Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
- Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
- Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.
Notes :
- Instead of rotini, try fusilli pasta in green, white, and orange colors, or even a mixture of the two to total one pound.
- Kalamata olives can be replaced with canned black olives.
- Mix the salad all up again just before serving and add more of the Italian dressing, if the salad seems dry because the pasta absorbed the dressing.
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