VNiceFood
The Muffuletta Pasta Salad My Guests Keep Asking For
- Prep
- 30 min
- Total
- 30 min
- Serves
- 8
- Calories
- 757 kcal
- Carbs
- 48.00 g
Ingredients
- 16 ouncesfusilli pasta (or your favorite shape)
- 8 ouncesham (cubed)
- 8 ouncessalami (cubed)
- 8 ouncescheddar cheese (cubed)
- 8 ouncesSwiss cheese (cubed)
- 4 ouncesgreen olives (like Castelvetrano, halved)
- 4 ouncesblack olives (halved)
- 4 ouncespepperoncini (sliced)
- 4 ouncespimientos (chopped)
- 2 stalkscelery (chopped)
- ½ cupparsley (chopped)
- ⅓ cupred wine vinegar
- ⅓ cupgrapeseed oil (or olive oil)
- ½ teaspoonminced garlic
- 1½ teaspoonsdried oregano
- ¼ teaspoonKosher salt
- ½ teaspoonblack pepper
Instructions
- 1
Bring a large pot of salted water (use 2 teaspoons salt per pound of pasta) to a boil. Cook fusilli pasta according to package directions. Drain and rinse with cold water.
- 2
Add the pasta and the other salad ingredients to a large mixing bowl.
- 3
Add red wine vinegar, grapeseed oil, minced garlic, dried oregano, Kosher salt, and black pepper to a glass jar and shake until blended. Pour half of the dressing over the salad and toss to coat. Save the remaining dressing to add to the salad after refrigerating.
- 4
Store the salad in an airtight container in the fridge for up to five days.