Sunday, March 27, 2016

Muffaletta Tortellini Salad


Muffaletta Tortellini Salad is all your favorite things about a pasta salad and the classic Italian flavors of the Muffaletta sandwich rolled into one amazing summer salad.  An easy recipe that you will be making all year long. Perfect recipe for left over ham!

Have you ever been to New Orleans?  Nawlin's as the locals call it.  We had an awesome trip last year and I fell in love with the Muffaletta sandwich while I was there (I may have had several and even taken one to the airport with me).  It's a Sicilian sandwich that originated in New Orleans more than 100 years ago.  Honestly, I have never had a sandwich quite so good in my life.  Loaded with my favorite Italian deli meats and cheeses topped with the most amazing olive salad you can find.


I have been thinking about it since we left Louisiana last summer and when we partnered with STAR Fine Foods  I knew that we would be making a fabulous marinated olive salad with their amazing olives and oils.

Although I had a ton of ideas I decided on a tortellini salad for this amazing spin on the classic Muffaletta.  Bursting with Italian flavor from the salami and ham to cheeses and olive salad, this pasta dish is great served cold or hot. 

Olive salad is packed with olives, Italian vegetables and spices to create the most amazing flavor combination you can add to pasta or a sandwich.  You are going to love this Muffaletta Tortellini Salad.  I ate it for a week straight.

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

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http://theslowroasteditalian-printablerecipe.blogspot.com/2014/07/muffaletta-tortellini-salad.html

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Muffaletta Tortellini Salad 

SERVES 12  |  ACTIVE TIME 30 Min  |  TOTAL TIME 30 Minutes


4 ounces Genoa salami, cut into bite size pieces
4 ounces mortadella, cut into bite size pieces
4 ounces capicola, cut into bite size pieces (or ham)
4 ounces provolone cheese, cut into bite size pieces
4 ounces mozzarella cheese, cut into bite size pieces
2 (16 ounce) packages frozen tortellini

Olive Salad
¼ cup STAR red wine vinegar
¼ cup plus 2 tablespoons STAR extra virgin olive oil (divided)
2 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon fresh ground black pepper
1 (6 ounce) jar Italian mix giardiniera, chopped
½ cup chopped roasted red peppers
½ cup STAR pimento stuffed olives, sliced
½ cup sliced kalamata olives, halved
½ cup STAR sliced black olives, sliced
2 tablespoons capers, drained

Prepare the olive salad:  Reserve 2 tablespoons olive oil.  In a medium bowl combine vinegar, ¼ cup olive oil, garlic, oregano, parsley and black pepper.  Whisk until well combined.  Set aside.  Cut up remaining ingredients according to ingredient list.  Add remaining ingredients to bowl.  Toss well until combined and coated.  Refrigerate for 30 minutes (up to overnight).

Meanwhile:  bring a large pot of salted water to a boil over medium-high heat.  Cook tortellini according to package directions.  Remove from heat and drain.

While the pasta is cooking, prepare deli meats and cheeses:  cut meats and cheese into bite size pieces, approximately ¼”- ½” in size.

Sprinkle 2 tablespoons reserved olive oil over drained tortellini.  Stir to combine.  Add olive salad to drained tortellini and gently stir until well combined.  Toss in chopped meats and cheeses. 

Serve and enjoy.

COOK’S NOTES:
  Meats and cheeses and be purchased at your grocery store deli counter.  As for them to be thick cut (approximately ¼”- ½”).

Giardiniera is an Italian mix of pickled vegetables and can be found in your grocery store near the pickles and olives.

Recipe can be halved.

Salad can be prepped ahead several days ahead by making the olive salad and placing in the refrigerator.  Cut meats and cheeses and refrigerate.  On the day you wish to serve cook tortellini and prepare salad. Muffaletta Tortellini Salad will keep for several days to a week in the fridge.



Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

Disclosure:  This is a sponsored post in partnership with STAR Fine Foods.  All opinions are my own.

Originally published 07/15/14

117 comments:

  1. I make a similar salad however hubby is a vegetarian so I make include chick peas

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  2. I'm going to make this!

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  3. The lemon peel olive oil sounds fantastic

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  4. The balsamic! I could drink that stuff.

    nicsuss972@aol.com

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  5. i would try the STAR Balsamic Vinegar first

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  6. Rosemary Infused Olive Oil

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  7. rosemary Infused Olive Oil

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  8. rosemary Infused Olive Oil

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  9. This won't let me publish with my name and url.Says needs a host name. What is the host name that is wanted?

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  10. The Balsamic Vinegar over fresh Jersey Tomatoes.

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  11. I am excited for the olives... I love all the different flavors.

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  12. I am looking forward to making this great recipe. Thanks
    Mary, Ladylotion@msn.com

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  13. I will use the Star Olive Oil with Lemon Peel. I really have made a lot of your recipes. Thanks
    Mary, Ladylotion@msn.com

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  14. Spanish Queen Olives would be my first choice.

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  15. I love getting your blog posts. I would try the capers first.

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  16. Love the olives and garlic!!

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  17. I would try the Rosemary Infused Olive Oil first.

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  18. Looks delicious!

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  19. This looks amazing! Thanks for the giveaway!

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  20. Thanks for the giveaway I would try the balsamic first.

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  21. Garlic Olive Oil!

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  22. I will try the olive oil. This salad looks great!

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  23. I would love to try the Rosemary Infused Olive Oil. Sounds just delicious!

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  24. I would like to try the STAR Rosemary Infused Olive Oil

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  25. Love all your delicious salads.

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  26. I would love to try the garlic olive oil

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  27. I'm intrigued by the Olive Oil with Lemon Peel; it would be great for so many things.

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  28. Olive oil with lemon peel. YUMMM!

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  29. I would try the EVOO first but then the capers the xlg Spanish olives.

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  30. I make the Muffaletta sandwichs all the time.I have a very large jar of olive mix.
    I am now going to try this salad.

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  31. Muffalettas have always been one of my favorite sandwiches. But I've never seen a salad like this! Love it - have a wonderful week :)

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  32. I love all kinds of olives...

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  33. I would try the Queen olives, red wine vinegar and balsamic vinegar. Sounds and tastes so good

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  34. I would try the olive oil with lemon peel first.

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  35. I would try the Rosemary Infused Olive Oil first. Sounds yummy.

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  36. I would love to try the rosemary infused olive oil!

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  37. I would like the Spanish Ripe Medium Pitted Olives
    kellywcu8888ATgmailDOTcom

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  38. I can't wait to try this salad. It reminds me of Antipasto, which I love!

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  39. oh the olives - love the olives

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  40. The Spanish Queen olives sound amazing!!

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  41. I want to try the Original Garlic Olive Oil first.

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  42. I've made a similar mix for years.
    This is better.. Thank you.

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  43. Made a similar mix for years. I must admit yours is better. Thank you.

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  44. Olive oil with lemon peel sounds wonderful

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  45. The recipe looks yummy. I am vegetarian, so would leave the meat out, but keep the cheese! Yum!
    And what a wonderful giveaway....WOW!
    Love your blog!
    ~Lolly

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  46. I'd try the garlic olive oil.

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  47. I would try the STAR pimento stuffed olives first. Yum!

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  48. This recipe looks delicious.

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  49. Rolland SpadaceneJuly 15, 2014 at 3:37 PM

    Any of the displayed products in the above photo. However, at the top of my list is the balsamic vinegar. One can never go wrong with balsamic vinegar. Delicous!!!!!!!!

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  50. I already use the olive oil but I haven't tried the olives! They will be on my nest shopping list!

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  51. Garlic olive oil

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  52. The STAR Spanish Manzanilla Olives Stuffed with Minced Pimiento 2.5 oz. i can't wait to make this. It looks so yumm!

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  53. I think my comment disappeared or I wasn't logged into google ha

    This recipe looks amazing! SO delicious!! I would try the STAR Spanish Ripe Medium Pitted Olives 2.5 oz., although the entire prize pack sounds like great items!

    Thank you for the chance to win!

    Joey J

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  54. STAR California Extra Virgin Olive Oil 16 oz. - I need a new olive oil!

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  55. Spanish Queen Olives and Balsamic Vinegar will be the first I'll try.

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  56. I would love to try the olive oil with lemon peel. And the Queen olives sound delicious.

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  57. balsamic vinegar followed by ev oliveoil

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  58. adding to my grocery list. YUM!!

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  59. I was in a cooking class last night and one of the other students was asking about muffaletta sandwiches & salads. Coincidence? I think NOT!

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  60. I love the idea of this salad. My fave muffy is at Central Grocery because they tend to have larger chunks of the olive salad. Love love love the olive salad. Can't wait to try this salad!

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  61. I'd love to win!! Everything looks so good.

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  62. I tried & love most of line, but I have never tried the STAR Capers. So I would try them first! Thanks

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  63. I would love to try the Original Garlic Olive Oil 17 first!

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  64. This salad looks delicious!!! Going to try it. Will be nice when it's too hot outside to cook.

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  65. I'm thinking the olives, but then again the Garlic Oil sounds amazing

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  66. I would have to try the olives first. I would have to hide some of them from my husband, he loves olives.

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  67. I'd try the STAR Rosemary Infused Olive Oil first.

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  68. I want to try the cannonballs first.

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  69. I'd try the olive oil with lemon peel, that sounds wonderful!

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  70. I would try The Original Garlic Oil and Capers

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  71. The STAR Original Garlic Olive Oil 17 oz. is the one I want to try first.

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  72. I would try the Star Capers

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  73. Salad sounds fabulous. Love your recipes

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  74. I would try the Star Red Wine Vinegar.

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  75. The STAR Olive Oil with Lemon Peel

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  76. I'll try the Olive Oil with Lemon Peel.

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  77. The Ripe Medium Pitted Olives

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  78. STAR Original Garlic Olive Oil.

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  79. I think i would try the Vinegars first. I like both red and basalmic!

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  80. Can't wait to try this..

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  81. Olive oil with lemon peel

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  82. I would love to try each and everyone in so many different recipes.

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  83. I would love to try the Rosemary Infused Olive Oil. Yum!

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  84. The red wine vinegar

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  85. Brownie

    I would try the Balsamic vinegar!

    ddpeters@windstream.net

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  86. Olives, olives, olives!

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  87. I would try the garlic olive oil. I've tried a lot of star products in the past but never the garlic.

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  88. The organic garlic olive oil sounds great! Will have to try that!

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  89. I love olives and the balsamic vinegar but I think I would try the olives first!

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  90. The olives, capers, oils, and vinegars. I can't wait to try this recipe!

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  91. Olives stuffed with minced pimento! But it all looks amazing!

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  92. The first product I'd try is STAR Capers.

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  93. Mmm... Olives!

    Jcmurphy74 at gmail dot com

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  94. Olives!
    Jcmurphy74 at gmail

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  95. It is a constant amusement for us here in Italy to see what Americans can do to Italian food! Tortellini is never eaten like this...it is a sacrilege. It is ALWAYS eaten only in brodo!!! Every new extreme takes our wonderful cuisine to new depths of contradiction & unoriginality. The ingredients in this recipe aren't even found in the same regions here in Italy let alone in a single dish! But if it is loved in America...who am I to question? But I would make note of one curiosity from the written text. How can a sandwich be called Sicilian if it was originated in New Orleans?

    Giacomino Nicolazzo
    giacomino.p@virgilio.it

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    Replies
    1. Hello Giaco, I would hardly call this recipe unoriginal. Tortellini eaten in broth is, indeed, good; however, a bit one-dimensional. Tortellini is the perfect perfect building block for all kinds of imaginative recipes. As you can see from the overwhelming response, this recipe is well received. America is one big melting pot of all cultures and we welcome your cuisine and enjoy it in many different ways. In answer to your question, how can a Sicilian sandwich originate in New Orleans, I bet it was invented by a very creative Sicilian immigrant!

      Ciao!
      Mary Beth

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    2. Hello! I must agree with Giacomino. This this has nothing to do with italian cuisine. It may taste good but it's not italian for sure.

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    3. Donna describes her Muffaletta Tortellini Salad as a pasta salad with classic "Italian flavors" inspired by the original Muffaletta Sicilian sandwich created in New Orleans. She did not refer to the salad as Italian cuisine.

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  96. Making now say's to shred parmesan cheese how much and when do I add it?
















    Making this now in the notes it say's to shred parmesan cheese how much and when do you add it



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  97. Looks and sounds delicious but any idea about the calories and other nutrition facts?

    Thanks!

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  98. Any idea the nutritional numbers and serving size/calories?

    Thanks!

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  99. Looks great! How much parmesan?

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  100. Looks YUM! Pinning for my next beach vacation. Thanks!

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