I poured over what to call this Muffuletta Pasta Salad. I joked with S that we were having antipasto pasta salad. “You can’t have ANTIpasto pasta salad. The ANTIPASTO means there’s NO pasta.” It was funny. I just had that stuck in my head; antipasto pasta salad. It just has a nice ring to it, doesn’t it?
I was unsuccessful at finding the turkey pepperoni minis that I know Hormel makes. I honestly meant for those to go in the salad. They’re spicy and tasty and lower in fat than regular pepperoni. Granted, the salami that I put in there wasn’t very low fat, but I thought they’d be a nice balance between the two. Plus, I didn’t load up on the salami. What did I use in its place? Please. Don’t judge. Jack Link’s TURKEY Snack Sticks. I said, “Don’t judge” didn’t I?
They weren’t bad, but not what I meant to put in here. Please. Follow the recipe and find the turkey pepperoni minis, or use regular pepperoni minis if you’re not following a low fat diet.
As I was sitting here trying to figure out what to call it, I remember something WAY BACK in the deep dark recesses of my craptastic memory; there’s a sandwich like this isn’t there? An Italian meats sandwich that’s all mashed together and layered? Yeah? What in the world is that called?? So, off to Pinterest I go and search for sandwiches.
Now, it might be a bit of a stretch to call this a Muffuletta Pasta Salad, but it has almost all of the ingredients of a traditional Muffuletta sandwich.
- olive salad, in this case the ingredients for the olive salad are present
- cheese, in this case two types: Asiago and mozzarella
I mean, how can I NOT call this a Muffuletta Pasta Salad? All the ingredients are there! Right? No? Oh well. That’s what I’m calling it and you can’t change my mind! So there!
A word about hearts of palm. If you haven’t tasted this delicacy, why not? They are delicious! They’re an easy addition to any salad to elevate it just a touch. I treat them like marinated artichoke hearts. I don’t eat them often and usually try to make a dish where they won’t get lost in the other ingredients. The jar I opened had one that was too fibrous to eat, but that’s a rarity. If it’s not fork tender, then don’t try to eat it.
Okay. PSA for the day is done. Now, let’s get back to this Muffuletta Pasta Salad!
- 8 ounces tortellini, cooked and chilled overnight
- 1 1/2 cups salami, diced
- 1 1/2 cups turkey pepperoni, diced
- 1 cup diced ham
- 10 ounces hearts of palm, sliced
- 1 cup Asiago cheese, diced
- 1 cup fresh mozzarella pearls
- 1 cup giardinera, drained
- 1/2 cup kalamata olives, pitted
- 10 ounces marinated artichoke hearts, undrained
- 1 packet Good Seasons Italian salad dressing packet
- 2 tablespoons extra virgin olive oil
- 1/4 cup red wine vinegar
- 4 cups romaine lettuce, chopped
- Cook pasta according to package directions omitting additional salt and fat. Drain and refrigerate 3 or overnight.
- Place the 7 ingredients in a large mixing bowl and toss to combine.
- Drain the artichoke hearts reserving the marinade. Add to the pasta mixture.
- Pour the vinegar and oil in a salad dressing cruet or similar style container. Add the Italian salad dressing packet and shake to combine. Pour 1/2 cup of the reserved artichoke hearts marinade into the bottle and shake again.
- Divide the lettuce evenly between 4 plates. Top with 2 cups of pasta mixture and drizzle with dressing.