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Ellen's Muffaletta Pasta Salad
Ellen's Muffaletta Pasta Salad
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
100 minutes
Transform the iconic New Orleans muffaletta sandwich into a vibrant pasta salad, bursting with veggies, deli meats, and savory cheeses, perfect for a festive Mardi Gras celebration!
Ingredients:
  • 1 (16 ounce) package rotini pasta
  • 2 carrots, peeled and cut into 1/2-inch cubes
  • 1 cup chopped pepperoncini
  • 0.5 pound Genoa salami, cut into 1/2-inch cubes
  • 0.5 pound Cheddar cheese, cut into 1/2-inch cubes
  • 0.33333334326744 pound provolone cheese, cut into 1/2-inch cubes
  • 0.5 sweet onion, cut into 1/2-inch pieces
  • 0.5 cup 1/2-inch pieces pitted green olives
  • 0.5 cup 1/2-inch pieces Kalamata olives
  • 0.5 cup 1/2-inch pieces pepperoni
  • 0.5 cup 1/2-inch pieces celery
  • 0.5 cup chopped green bell pepper
  • 0.5 cup chopped red bell pepper
  • 0.5 (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:
  • 1. Bring a pot of salted water to a boil. Cook rotini until al dente, about 8 minutes. Drain, rinse with cold water until chilled, then drain again.
  • In a large mixing bowl, combine 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. Drizzle Italian-style salad dressing over the salad, mix well to coat, then add pasta and gently stir to combine.
  • Chill the bowl of salad by covering it with plastic wrap in the refrigerator for at least 1 hour. Stir in more Italian-style dressing to moisten the salad to your liking before serving.

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