Muffuletta Pasta Salad

Muffuletta Pasta Salad


  •     1/2 lb. pasta like campanelle, shells, rotini

  •     6 oz. pimento-stuffed green olives drained

  •     6 oz. kalamata olives pitted & drained

  •     6 oz. cocktail onions drained & halved

  •     4 oz. pepperoncini drained & sliced

  •     1 T. capers drained

  •     2 cups giardiniera liquid reserved

  •     3 oz. thick sliced genoa salami roughly chopped

  •     3 oz. thick sliced ham roughly chopped

  •     3 oz. thick sliced mortadella roughly chopped

  •     4 oz. thick sliced provolone roughly chopped

  •     4 oz. fresh mozzarella balls halved


  1.     Cook pasta al dente according to package directions. Drain, toss with a little giardiniera liquid or olive oil to prevent sticking, and let cool on the counter.

  2.     Toss together all other ingredients in a large bowl. Add pasta and slowly add reserved giardiniera liquid a spoonful at a time to loosen as needed.

  3.     Serve at room temp.

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