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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 2 |
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Ham, cheese and more combine in a salad version of the classic New Orleans sandwich. Make ahead, because salad should be refrigerated 8 hours or overnight before serving. Ingredients:
1/2 lb medium pasta shell |
1/2 lb provolone cheese, cut into 1/4-inch dice |
1/4 lb salami, cut into 1/4-inch dice |
1/4 lb mortadella, cut into 1/4-inch dice |
1/4 lb boiled ham, cut into 1/4-inch dice |
10 large black olives, pitted and sliced (find the jumbo- sized, if you can) |
10 large pimento-stuffed green olives, sliced (queen olives) |
1 small onion, chopped |
1 small celery rib, chopped |
1/4 cup chopped fresh flat-leaf italian parsley |
2 tablespoons fresh thyme leaves |
2 small garlic cloves, finely chopped |
1/2 cup extra virgin olive oil |
3 tablespoons apple cider vinegar |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/4 teaspoon liquid hot pepper sauce (such as frank's or louisiana brands) |
Directions:
1. Muffuletta Salad: Cook shell pasta in a large pot of lightly salted boiling water following package directions until al dente, firm but tender. Drain pasta well; rinse with cold water to stop cooking; drain well again.
2. Place pasta in a large bowl. Add the diced provolone, salami, mortadella, ham, black and green olives, onion, celery, parsley, thyme and garlic; toss until all ingredients are well combined.
3. Dressing: Whisk together the olive oil, vinegar, Worcestershire sauce, salt, black pepper and the hot-pepper sauce in a small bowl until well combined.
4. Drizzle the dressing over the pasta mixture in the large bowl; toss until all the ingredients are well coated with the dressing. Cover the salad and refrigerate overnight. Serve at room temperature.
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