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Muffuletta Salad

    1 pound small shell pasta, cooked until tender and cooled
    1/2 pound salami, cut into 1/4-inch cubes
    1 pound provolone, cut into 1/4-inch cubes
    1/2 pound mortadella, cut into 1/4-inch cubes
    1/2 pound boiled ham, cut into 1/4-inch cubes
    20 pitted jumbo black olives, sliced
    20 green olives stuffed with pimientos, sliced
    1/2 cup minced yellow onions
    1 tablespoon minced garlic
    1/2 cup chopped celery
    1/2 cup chopped fresh parsley leaves
    1/4 cup fresh thyme leaves
    Freshly ground black pepper
    1 cup extra-virgin olive oil
    6 tablespoons apple cider vinegar
    1 teaspoon Worcestershire sauce
    Hot sauce, to taste
    Freshly ground black pepper
    1/4 cup green onion, sliced thin
    1/4 cup Parmesan

  In a large mixing bowl, combine the pasta, salami, provolone,
 mortadella, ham, olives, onions, garlic, celery, parsley and thyme.
 Mix well. Season with salt and pepper. In a small mixing bowl,
 whisk together the oil, vinegar, Worcestershire, and hot sauce.
 Season with salt and pepper. Pour the dressing over the pasta
 mixture. Season with salt and pepper. Mix well. Store in an
 airtight container and refrigerate for at least 8 hours. Remove
 from the refrigerator and spoon onto a large platter. Garnish
 with green onion Parmesan cheese and serve.