Muffuletta Pasta Salad
A taste of The Big Easy to celebrate Mardi Gras in a pasta salad, inspired by the quintessential Muffuletta sandwich.
Servings: 8
Ingredients
- 8 oz. refrigerated cheese tortellini or combination tortellini and spiral shaped pasta I used 4 oz. spinach tortellini & 4 oz. rotini pasta
- 1 pint grape tomatoes halved
- 1 1/2 cups giardiniera vegetables drained and chopped
- 1 6-oz jar marinated artichoke hearts, drained and chopped
- 1/2 cup pimento-stuffed green olives chopped
- 1 2.25 oz. can of sliced black olives
- 1 can Cannellini Beans drained and rinsed
- 8 oz. Provolone cheese cubed
- 1 5 oz. package mini pepperonis
- 1/4 cup chopped fresh parsley
- Italian dressing of choice (quantity to taste)
Instructions
- Cook pasta/tortellini according to package directions. Drain and transfer to a large bowl.
- Toss the pasta with some Italian dressing while the pasta is still warm so it absorbs the dressing, then add the rest of the dressing to the tomato/vegetable mixture.
- Add the tomatoes, giardiniera vegetables, artichokes, olives, cheese, pepperonis, and dressing to the bowl with the pasta/tortellini.
- Season the pasta with additional salt and pepper.
- Toss with the parsley, reserving about a teaspoon for garnish. Serve at room temperature.
Notes
Find a recipe for Homemade Italian Giardiniera, here.