MUFFALETTA PASTA SALAD

Muffaletta Pasta Salad image

The great New Orleans sandwich turned into an easy cold dish. You can serve this over a bed of lettuce with a slice of French bread to make it a meal versus a side dish.

Provided by Elisa Nuccio Holt

Categories Salad 100+ Pasta Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 12

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Ingredients

1 pound rotini pasta
5 ounces tapenade (olive spread), or more to taste
1 pinch ground black pepper to taste
1 (14 ounce) can artichoke hearts, drained and quartered
8 ounces sliced salami, cut into thin strips
8 ounces sliced baked ham, cut into thin strips
1 (6 ounce) can black olives, drained
4 ounces mozzarella cheese, cubed
4 ounces provolone cheese, cubed
1 red bell pepper, cut into thin strips
¼ bunch fresh parsley, finely chopped
2 tablespoons toasted sesame seeds

Steps:

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and run under cold water to cool.
Mix tapenade into pasta and season with pepper. Add artichoke hearts, salami, ham, olives, mozzarella cheese, provolone cheese, red bell pepper, and parsley to pasta mixture and toss to coat. Transfer salad to a serving bowl and top with sesame seeds.

Nutrition Facts : Calories 585.1 calories, Carbohydrate 51.6 g, Cholesterol 63.7 mg, Fat 29 g, Fiber 4.2 g, Protein 28.6 g, SaturatedFat 9.9 g, Sodium 1775.8 mg, Sugar 2.4 g