Muffuletta Pasta Salad Recipe Blue Plate Mayonnaise

MUFFULETTA PASTA SALAD

Steps:

• Prepare the pasta in salted water boiling 8 minutes until al dente.
• Drain Pasta and put in a shallow bowl.
• Add to the pasta the jar of Olive Mix (if you can't find Muffulata mix a mixture of crushed olives and finely chopped giardinara in oil will suffice).
• Add other ingredients and incoroporate well with a spoon until mixed.
• if too dry you can add a cup or so of homemade red wine vinaigrette until the salad moist enough for your taste.
• Cover and refrigerate overnight for best flavor.
• Serve as a side dish with italian bread sticks for garnish.

ELLEN'S MUFFALETTA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
• Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
• Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.