Mufaletta Salad
By: Elizabeth Mcguire
Updated: March 7, 2011
Ingredients:
6 cups water
2 ½ teaspoons salt
1 pound small shell pasta
½ pound salami, cut into ¼ inch cubes
1 pound provolone cheese, cut into ¼ inch cubes
½ pound Martadella, cut into ¼ inch cubes
½ pund ham, cut into ¼ inch cubes
20 pitted black olives, sliced
20 green Queen olives stuffed with pimento, sliced
½ cup minced yellow onion
1 tablespoon minced garlic
½ cup chopped celery
½ cup chopped fresh parsley
¼ cup fresh thyme
1 cup evoo
6 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce
1 teaspoon freshly ground black pepper
Directions: Put the water and 1 teaspoon of the salt in a large saucepan and bring to a boil over high heat. Add the pasta and cook, uncovered, stirring occasionally, until tender, 6 to 8 minutes. Remove from the heat and drain. Rinse with cool water and drain again. In a large mixing bowl, combine the pasta, salami, provolone, mortadella, ham, olives, onions, garlic, celery, parsley and thyme. In a small bowl, whisk together the oil, vinegar, Worcestershire, hot sauce, ½ teaspoon of the salt and the pepper. Pour over the salad mixture. Add the remaining 1 teaspoon salt. Toss and mix well.
Makes 8 to 10 servings
6 cups water
2 ½ teaspoons salt
1 pound small shell pasta
½ pound salami, cut into ¼ inch cubes
1 pound provolone cheese, cut into ¼ inch cubes
½ pound Martadella, cut into ¼ inch cubes
½ pund ham, cut into ¼ inch cubes
20 pitted black olives, sliced
20 green Queen olives stuffed with pimento, sliced
½ cup minced yellow onion
1 tablespoon minced garlic
½ cup chopped celery
½ cup chopped fresh parsley
¼ cup fresh thyme
1 cup evoo
6 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce
1 teaspoon freshly ground black pepper
Directions: Put the water and 1 teaspoon of the salt in a large saucepan and bring to a boil over high heat. Add the pasta and cook, uncovered, stirring occasionally, until tender, 6 to 8 minutes. Remove from the heat and drain. Rinse with cool water and drain again. In a large mixing bowl, combine the pasta, salami, provolone, mortadella, ham, olives, onions, garlic, celery, parsley and thyme. In a small bowl, whisk together the oil, vinegar, Worcestershire, hot sauce, ½ teaspoon of the salt and the pepper. Pour over the salad mixture. Add the remaining 1 teaspoon salt. Toss and mix well.
Makes 8 to 10 servings
