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.
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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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
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
Originally published 07/15/14