MUFFALETTA PASTA SALAD
New Orleans' iconic muffaletta sandwich inspired this pasta salad recipe, with its salami, provolone, roasted red pepper, celery, pepperoncini, and two kinds of olives. A bold red wine vinaigrette ties everything together in style.
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- In a bowl, stir together the vinegar, shallots, oregano, celery seed, Worcestershire, and sugar. Let sit for 15 minutes, then slowly whisk in the oil until emulsified into the dressing. Set aside. 2Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, or according to package directions. Drain and rinse well under cold water; drain again and transfer to a large serving bowl. 3Add the salami, provolone, celery, pepperoncini, roasted red bell peppers, olives, capers, and parsley, and toss until evenly combined. Add the dressing and toss to combine. Season with salt and pepper. Serve right away at room temperature, or refrigerate until ready to serve, up to 1 day in advance.
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