Muffuletta Pasta Salad


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MAKES 16-20 SERVINGS

Courtesy of Louisiana Cookin’ Publisher Romney Richard

  • 1/2 pound Parmesan cheese, grated
  • 1 pound tri-colored fusilli, rotini or penne pasta, cooked al dente, drained, cooled
  • 1/2 pound Black Forest ham, diced small
  • 1/2 pound salami, diced small
  • 1/2 pound provolone cheese, diced small
  • 3 cups (from a 32-ounce jar) Italian olive salad or make your own (recipe here)

Set aside 2 tablespoons of Parmesan for garnish.

Thoroughly mix the remaining Parmesan, pasta, ham, salami, provolone, and olive salad in a large bowl. Garnish with reserved Parmesan curls.

Serve hot or cold.

A collage of Central Grocery's Muffaletta in New Orleans, Louisiana. Contributed by Jason Perlow of OffTheBroiler.com

A collage of Central Grocery’s Muffaletta in New Orleans, Louisiana. Contributed by Jason Perlow of OffTheBroiler.com

By André Karwath aka Aka (Own work) [CC-BY-SA-2.5 (http://creativecommons.org/licenses/by-sa/2.5)], via Wikimedia Commons

By André Karwath aka Aka (Own work) [CC-BY-SA-2.5 (http://creativecommons.org/licenses/by-sa/2.5)%5D, via Wikimedia Commons

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