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!
Muffaletta Pasta Salad has all the flavors of a delicious muffelatta sandwich, but in a an delicious, picnic worthy and pot luck necessary pasta salad form.
- 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.