Muffuletta Pasta Salad

A crowd-pleasing pasta salad, chock full o' the good stuff, including ham, genoa salami, provolone cheese, and lots and lots of olives.

A crowd-pleasing pasta salad, chock full o’ the good stuff, including ham, genoa salami, provolone cheese, and lots and lots of olives. You know, those little round things that B.O.B. Bob used to hate before I totally forced him to fall in love with them.

Happy Friday y’all. I’m honestly a little sad to see February end this week; not because I haven’t had my fill of hearts and flowers but because this year the beginning of March means that it’s also the kickoff of Lent. Ugghhh! Oh, how I have come to loathe all things Lent. Several years ago, I took it upon myself to start acknowledging its existence under the impression that it would make B.O.B. Bob a better Catholic. I’m not sure if B.O.B. Bob’s relationship with God has changed much due to the absence of meat on Fridays or that he is indeed a better Christian than before, however, I know that by Easter I will be sick to death of eating fish every single little Friday.

So, just what have I decided to give up this year, besides this meat-laden pasta salad that is a total Friday no-no? In the past, I have given up tea and beer, and I can tell you right now that that ain’t gonna happen this year. Without my one tea a day, I become a person you don’t even want to try and have a conversation with; it helps me think and it is not something I will ever force myself to give up again. The beer is a whole lot easier to do without, although it does mean that we would be unable to visit breweries, not to mention St. Patrick’s Day always becomes one big ol’ giant cheat-day. No, I think I’ll keep that around too this year and give up chocolate instead. Ask me how I feel about that in a few weeks? Probably just about the same as B.O.B. Bob used to feel about olives.

A crowd-pleasing pasta salad, chock full o' the good stuff, including ham, genoa salami, provolone cheese, and lots and lots of olives.

Ingredients:

  • 3/4 Cup Extra Virgin Olive Oil
  • 5 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Dried Oregano
  • 1 Tablespoon Dried Basil
  • 1 Tablespoon Hot Sauce
  • 1/2 Teaspoon Finely Ground Black Pepper
  • 1/2 Teaspoon Kosher Salt
  • Water
  • 1 Teaspoon Sea Salt
  • 1 Pound Pasta (Ditalini Rigati)
  • 1 (8-oz.) Honey Cured Boneless Hamsteak, Diced
  • 2 (1/4-inch) Slices Deli Provolone, Diced
  • 3 (1/4-inch) Slices Deli Genoa Salami, Diced
  • 5 Scallions, Diced (Green Parts Only)
  • 4 Celery Stalks, Diced
  • 1 Large Carrot, Diced
  • 1 Cup Sliced Green Olives Stuffed with Pimentos
  • 1 (2.25-oz.) Can Sliced Black Olives, Drained & Finely Chopped

A crowd-pleasing pasta salad, chock full o' the good stuff, including ham, genoa salami, provolone cheese, and lots and lots of olives.

Directions:

  1. Whisk together the olive oil, vinegar, oregano, basil, hot sauce, pepper, and salt; set aside.
  2. Fill a large pasta pot with cold water and sea salt. Bring the water to a boil over high heat, add the pasta, stir, and then cook according to the package instructions.
  3. Drain the pasta into a colander and rinse it under cold water for three minutes. Drain well and add to a large bowl.
  4. Pour the olive oil and herb mixture over the pasta; stir to combine.
  5. Add the remaining ingredients to the pasta; stir to combine.

A crowd-pleasing pasta salad, chock full o' the good stuff, including ham, genoa salami, provolone cheese, and lots and lots of olives.

Suggestions:

  • You can use any variety of pasta in this dish you choose. I used this Ditalini Rigati from my trip to DeLallo’s last year.

  • Add more salt and pepper to taste if needed. The meat, cheese, and olives in this recipe all contain salt, so make sure to taste the pasta salad before adding any additional salt.
  • Break out the good olive oil for this recipe; it will make a huge difference.

A crowd-pleasing pasta salad, chock full o' the good stuff, including ham, genoa salami, provolone cheese, and lots and lots of olives.

Improvements:

  • Add additional hot sauce or crushed red pepper for more heat.
  • Add diced yellow, green, or red peppers to this pasta salad.
  • Replace half of the green olives in this recipe with sliced green olives stuffed with whole garlic cloves.
  • Never underestimate a good pair of kitchen shears. I have had the same pair of Wusthof Kitchen Shears for well over ten years and can’t imagine how I would get along in the kitchen without them. They are absolutely perfect for cutting scallions.

  • These Pyrex Mixing Bowls are perfect for storing Muffuletta in. I love that they nest easily together, are easy to clean, and have lids that are dishwasher safe.

Muffuletta Pasta Salad

Muffuletta Pasta Salad

Ingredients:

  • 3/4 Cup Extra Virgin Olive Oil
  • 5 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Dried Oregano
  • 1 Tablespoon Dried Basil
  • 1 Tablespoon Hot Sauce
  • 1/2 Teaspoon Finely Ground Black Pepper
  • 1/2 Teaspoon Kosher Salt
  • Water
  • 1 Teaspoon Sea Salt
  • 1 Pound Pasta (Ditalini Rigati)
  • 1 (8-oz.) Honey Cured Boneless Hamsteak, Diced
  • 2 (1/4-inch) Slices Deli Provolone, Diced
  • 3 (1/4-inch) Slices Deli Genoa Salami, Diced
  • 5 Scallions, Diced (Green Parts Only)
  • 4 Celery Stalks, Diced
  • 1 Large Carrot, Diced
  • 1 Cup Sliced Green Olives Stuffed with Pimentos
  • 1 (2.25-oz.) Can Sliced Black Olives, Drained & Finely Chopped

Directions:

  1. Whisk together the olive oil, vinegar, oregano, basil, hot sauce, pepper, and salt; set aside.
  2. Fill a large pasta pot with cold water and sea salt. Bring the water to a boil over high heat, add the pasta, stir, and then cook according to the package instructions.
  3. Drain the pasta into a colander and rinse it under cold water for three minutes. Drain well and add to a large bowl.
  4. Pour the olive oil and herb mixture over the pasta; stir to combine.
  5. Add the remaining ingredients to the pasta; stir to combine.
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I’ll be joining the Fiesta Friday Link Party and the Weekend Potluck today. Head on over to see what everyone else is bringing to the celebration.




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  • I will take 2 pints to go please! I love that combination in pasta…mo salami the better! Pinned!

    • I too like my pasta salad all trashed up…the less pasta the better!

  • My husband would love all of the meat in that salad!

  • Debbie Spivey

    Never been a huge fan of cold pasta salads, but the flavors of this salad could get me past the fact that it’s cold!

    • Try it warm maybe…just add the cheese in after. I know that I often like hot potato salad more than cold.

  • Beth Giusti

    Oh my goodness!! Minus the olives, this looks AMAZING!!!!

  • I can’t get on board with lent either. Although, I’m not Catholic either, so it wouldn’t really mean what it’s supposed to anyway. Here’s hoping you make it through lent without chocolate!

    • I’ll survive! I just like to know that I have the ability to give something up without dying!

  • I decided to give up soda for Lent!

  • Leena

    Colleen, the muffuletta pasta salad looks amazing and I hope it helps with the process of Lent. Girlll…you gave up tea and beer last year??? Kuddos for your sacrifice and strength *as I sit hear with a cold one* JK! thanks for sharing!

    • Leena…the beer was really only a big deal at hockey games and breweries…if you asked me to give up vodka there would be some real tears!

  • I am bummed I didn’t come up with this myself! I love muffulettas to such an extreme, but I’m a big olive eater so no surprise. This looks amazing and I’m dying to make it. You’re ideas are just so delicious!

    • Thanks Michelle…this one was bound to be a winner with all the good stuff it has going on!

  • Heather Petrey

    Every time I see a photo of this salad (usually Insta), my mouth always waters. I’m a HUGE fan of pasta and olives… so I definitely need to make this salad (minus the meat) 🙂

  • Yum. I’d love to try a meatless variation of this. Huge fan of olives and pasta salads.

    • I’m sure a meatless version with double the cheese and more veggies would me amazing!