Muffuletta Pasta Salad
Muffuletta pasta salad takes all the bold flavors of the classic sandwich and turns them into an easy, hearty pasta salad perfect for lunches, potlucks, or even easy summer dinners. Loaded with meats, cheese, olives, and tangy dressing, this flavor packed dish is a fun way to switch up ordinary pasta salad.
Ever had a classic muffuletta sandwich?
If you have and have loved them, then this muffuletta pasta salad is for you!
It has all the salty, tangy, savory goodness of the famous sandwich but in a much easier to serve and share pasta salad form.
Between the olives, meats, cheese, and zesty dressing, every bite is packed with flavor and texture that keeps it from feeling like just another boring side dish.
It’s also perfect for making ahead since the flavors get even better after everything has time to chill together in the fridge.
Whether you need something filling for a cookout, easy lunches during the week, or a pasta salad that stands out from the usual options, this recipe is a winner!
What is a muffuletta sandwich?
This pasta salad is based on a muffuletta sandwich.
A muffuletta sandwich is an Italian American classic that originated at Central Grocery and Deli in New Orleans.
Traditional muffuletta sandwiches usually include:
- Salami
- Ham
- Mortadella
- Provolone cheese
- Mozzarella cheese
- Olive salad made with chopped olives, giardiniera, garlic, oil, and seasonings
The olive salad sets the muffuletta apart from other sandwiches with its salty, tangy, briny flavor that soaks into the bread and ties everything together.
Ingredients
To make this you’ll need:
- Pasta– Rotini or penne pasta cooked according to package directions.
- Olive salad– Buy a jar near the pickles and olives, at the olive bar in some grocers, or in the Italian foods section. Can’t find it? You can make your own by mixing chopped green olives, black olives, giardiniera, roasted red peppers, garlic, olive oil, and a splash of vinegar or pickle brine.
- Meats– Equal parts of chopped pepperoni and chopped salami.
- Parmesan cheese– Shredded. Have extra on hand for topping.
- Mayonnaise– Real, full fat mayo is best.
- Banana peppers– Sliced.
- Salt and pepper– To taste.
- Chopped parsley– Optional to garnish.
How to Make
Muffuletta pasta salad is so easy to make!
Just toss the pasta together with the olive salad and oil, pepperoni, salami, parmesan cheese, mayo, banana peppers and salt and pepper in a large bowl.
Cover it and let it sit in the fridge for 30-60 minutes.
Give it a good stir and sprinkle it with additional parmesan and some chopped parsley for garnish.
Serve and enjoy!
Storing Leftovers
Store leftovers in the fridge in an airtight container or tightly covered in the bowl for up to 3 days.
Tips and Tricks
- Be careful not to over cook the pasta and make sure to just cook it to al dente so it holds up after chilling in the dressing.
- Chop the meats to similar bite sized pieces so you get a little bit of everything in each bite.
- Use a good quality olive salad. If you have a grocery store with an olive bar, that normally is the best option. Good brands include Mezetta, Boscoli, and Central Grocery.
- If the olive salad is packed in oil, you can drain a little off if you are worried it will be too greasy.
- Don’t over salt the pasta salad at first since the meats, cheese, olives, and olive salad already add plenty of salty flavor.
- Make sure you don’t skip the chilling time! The pasta salad needs that time for the flavors to come together.
- Give it a stir before serving so the dressing doesn’t stay settled at the bottom.
Other Pasta Salad Recipes
Muffuletta pasta salad is a delicious way to add some variety to the classic summer dish.
Make it and enjoy!
Looking for other pasta salad recipes?
Try these:
- Spinach Dip Pasta Salad
- Doritos Taco Pasta Salad
- Pizza Pasta Salad
- Mediterranean Tortellini Salad
- Shrimp Scampi Pasta Salad
- Mexican Street Corn Pasta Salad
- Caprese Pasta Salad
- Sesame Ginger Pasta Salad
If you’ve tried this MUFFULETTA PASTA SALAD, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Muffuletta Pasta Salad
Ingredients
- 1 lb rotini or penne pasta cooked according to package directions
- 2 cups jarred olive salad undrained
- 1 cup chopped pepperoni 5-6 oz
- 1 cup chopped salami 5-6 oz
- 1 cup shredded parmesan cheese plus more for topping
- 1 cup mayo
- ½ cup sliced banana peppers
- Salt and pepper to taste
- Chopped parsley to garnish optional
Instructions
- In a large salad bowl toss the pasta with the olive salad and oil, pepperoni, salami, parmesan cheese, mayo, banana peppers and salt and pepper1 lb rotini or penne pasta, 2 cups jarred olive salad, 1 cup chopped pepperoni, 1 cup chopped salami, 1 cup shredded parmesan cheese, 1 cup mayo, ½ cup sliced banana peppers, Salt and pepper to taste
- Allow to sit in the fridge for 30-60 minutes, then stir and sprinkle with additional parmesan and some chopped parsley if desired
Notes
- Be careful not to over cook the pasta and make sure to just cook it to al dente so it holds up after chilling in the dressing.
- Chop the meats to similar bite sized pieces so you get a little bit of everything in each bite.
- Use a good quality olive salad. If you have a grocery store with an olive bar, that normally is the best option. Good brands include Mezetta, Boscoli, and Central Grocery.
- If the olive salad is packed in oil, you can drain a little off if you are worried it will be too greasy.
- Don’t over salt the pasta salad at first since the meats, cheese, olives, and olive salad already add plenty of salty flavor.
- Make sure you don't skip the chilling time! The pasta salad needs that time for the flavors to come together.
- Give it a stir before serving so the dressing doesn't stay settled at the bottom.
Nutrition
