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Marguerite over at Cajun Delights posts some of the best food I’ve ever seen (and tasted). Everything she makes always looks soooo good! Her muffuletta pasta salad is no exception! I’m a huge fan of muffuletta sandwiches, so I knew already that I’d be a fan of this salad. All the great tastes of the classic sandwich, but it a bowl! Heck yeah, sign me up!
I recently bought a big jar of Boscoli olive salad. I usually make my own olive salad, but everyone raves about Boscoli, so I thought I’d try it. It’s perfect for this pasta salad, and it’s a lot quicker than making your own olive salad. And by-the-way, Boscoli also makes a great dirty martini olive juice!
The Perfect Bowl Of Happiness
Pair this muffuletta pasta salad with a muffuletta flatbread pizza and you’ve got yourself a meal! And for a slight twist, use a roasted red bell pepper instead. It doesn’t change up the flavors in a huge way. But you’ll notice the difference.
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
Muffuletta Pasta Salad
Ingredients
For the salad
- 12 ounces penne rigate pasta
- 1 red onion minced
- 1 red bell pepper minced
- 1 pound Mozzarella cheese cubed
- ½ pound cooked ham cubed
- ½ pound Genoa salami cubed
- 1 ½ cups Boscoli Italian Olive Salad Mix
For the dressing
- 2 tablespoons red wine vinegar
- ½ cup mayonnaise
- 2 tablespoons Creole mustard
- 1-2 tablespoons Cajun seasoning
- kosher salt to taste
- hot sauce to taste
Instructions
- Cook the pasta per package instructions. Drain well and let cool.
- Combine pasta with onion, pepper, mozzarella, ham, salami, and olive salad in a large bowl.
- In a small bowl, whisk together the vinegar, mayo, mustard, Cajun seasoning and salt and hot sauce (to taste).
- Add dressing to pasta mixture. Stir well.
- Refrigerate for at least 2 hours before serving.
Notes
Nutrition
Nutritional values are approximate.
