Muffuletta Pasta Salad Recipe Is Inspired By the Famous New Orleans (Italian?) Sandwich (7 Ingredients, 20 Minutes) by Donna John
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Many associate the famous muffuletta sandwich with New Orleans, but did you know that it is actually credited to the Sicilians who moved to New Orleans? It's said that Sicilian Lupo Salvadore opened a grocery store in the French Quarter in 1906 and introduced the city to the muffaletta.
So let's tackle another debate. Is it muffuletta or muffaletta? Both are used when referring to the New Orleans sandwich, and it's said that both are correct. So, it is up to you how to spell it. Regardless of how you spell it, the ingredients on the sandwich remain the same: crusty bread, cheese (usually Swiss or provolone), olive salad and cured meats like ham, salami and mortadella. This easy muffuletta pasta salad recipe celebrates those ingredients in a delicious vegetarian way. This is my all-time favorite pasta salad.
To make this creamy pasta salad recipe you will need the following ingredients: elbow macaroni, Swiss or provolone cheese (I use Swiss), Parmesan cheese, green onions, red onion, muffuletta olive salad and mayonnaise. I use a spicy muffuletta olive salad, but use your favorite. You could add some crushed red pepper flakes, as well, for a little heat. I make this salad vegetarian, but you could add chopped cured meats.
This southern pasta salad is wonderful for lunch or as a side dish with dinner.
Cuisine: American / Sicilian / Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 1 cup elbow macaroni (uncooked)
- 1/3 cup Swiss cheese, cubed or shredded (I like mine cubed)
- 1/4 cup grated Parmesan cheese (I like finely ground Parmesan in this salad)
- 2 green onions, sliced
- 1/4 cup red onion, sliced or chopped (I like mine sliced)
- 1/3 cup muffuletta olive salad
- 1/4 cup mayonnaise (or enough to reach desired consistency)
Here's how to make it:
- Cook the pasta according to package directions for al dente. Drain.
- Put the pasta into a bowl along with the remaining ingredients. Stir to combine. Season with black pepper, if desired. No extra salt is needed because the olives and cheese are salty. If you want to add chopped cured meats, stir them in now. Be sure to get some of the delicious oil in the olive salad into the mix. It adds so much flavor.
- Eat immediately or refrigerate until ready to serve. I like this pasta salad at room temperature. Store the pasta salad in an airtight container in the fridge.
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