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, I knew that we would be making a fabulous marinated olive salad with 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.
Helpful Tips to make Muffaletta Tortellini Salad :
- Meats and cheeses and be purchased at your grocery store deli counter. As for them to be thick cut (approximately 1/4”- 1/2”).
- 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.
What you will need to make Muffaletta Tortellini Salad :
- Colander – this kitchen essential makes life so much easier! You can use it to drain pasta or wash veggies and fruit.
- Cutting Board- A big good solid cutting board so you can prep all your veggies on one surface. I use my cutting board daily so it’s worth the investment.
- Quality Knives- Quality knives make prep time much quicker and are important for safety as well. If you make one kitchen investment, I believe it should be in quality knives.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite tortellini salad recipes:
Tuscan Tortellini Pasta SaladHawaiian Tortellini Pasta Salad
Pizza Tortellini Pasta Salad
Bacon Ranch Tortellini Pasta Salad
Greek Tortellini Pasta Salad
See how easy this Muffaletta Tortellini Salad is to make. Watch the video!!!
Yield: 12

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!
prep time: 30 minscook time: total time: 30 mins
Ingredients
- 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
- 1/4 cup red wine vinegar
- 1/4 cup plus 2 tablespoons extra virgin olive oil (divided)
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon fresh ground black pepper
- 1 (6 ounce) jar Italian mix giardiniera, chopped
- 1/2 cup chopped roasted red peppers
- 1/2 cup pimento-stuffed olives, sliced
- 1/2 cup sliced kalamata olives, halved
- 1/2 cup sliced black olives, sliced
- 2 tablespoons capers, drained
Instructions
- Prepare the olive salad: Reserve 2 tablespoons olive oil. In a medium bowl combine vinegar, 1/4 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 1/4”- 1/2” 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.
DONNA'S NOTES
- Meats and cheeses and be purchased at your grocery store deli counter. Ask for them to be thick cut (approximately 1/4”- 1/2”).
- 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.
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Originally published July 2014, updated and republished June 2020.

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I make a similar salad however hubby is a vegetarian so I make include chick peas
ReplyDeleteI'm going to make this!
ReplyDeleteThe lemon peel olive oil sounds fantastic
ReplyDeleteThe balsamic! I could drink that stuff.
ReplyDeletenicsuss972@aol.com
i would try the STAR Balsamic Vinegar first
ReplyDeleteRosemary Infused Olive Oil
ReplyDeleterosemary Infused Olive Oil
ReplyDeleterosemary Infused Olive Oil
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ReplyDeleteThe Balsamic Vinegar over fresh Jersey Tomatoes.
ReplyDeleteI am excited for the olives... I love all the different flavors.
ReplyDeleteI am looking forward to making this great recipe. Thanks
ReplyDeleteMary, Ladylotion@msn.com
I will use the Star Olive Oil with Lemon Peel. I really have made a lot of your recipes. Thanks
ReplyDeleteMary, Ladylotion@msn.com
The salad sounds good
ReplyDeleteSpanish Queen Olives would be my first choice.
ReplyDeleteThe garlic olive oil!!
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ReplyDeleteLove the olives and garlic!!
ReplyDeleteI would try the Rosemary Infused Olive Oil first.
ReplyDeleteLooks delicious!
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ReplyDeleteThanks for the giveaway I would try the balsamic first.
ReplyDeleteGarlic Olive Oil!
ReplyDeleteI will try the olive oil. This salad looks great!
ReplyDeleteI would love to try the Rosemary Infused Olive Oil. Sounds just delicious!
ReplyDeleteOlive oil for cooking
ReplyDeletegarlic olive oil
ReplyDeleteI would like to try the STAR Rosemary Infused Olive Oil
ReplyDeleteLove all your delicious salads.
ReplyDeleteI would love to try the garlic olive oil
ReplyDeleteI'm intrigued by the Olive Oil with Lemon Peel; it would be great for so many things.
ReplyDeleteOlive oil with lemon peel. YUMMM!
ReplyDeleteI would try the EVOO first but then the capers the xlg Spanish olives.
ReplyDeleteI make the Muffaletta sandwichs all the time.I have a very large jar of olive mix.
ReplyDeleteI am now going to try this salad.
Muffalettas have always been one of my favorite sandwiches. But I've never seen a salad like this! Love it - have a wonderful week :)
ReplyDeleteI love all kinds of olives...
ReplyDeleteI would try the Queen olives, red wine vinegar and balsamic vinegar. Sounds and tastes so good
ReplyDeleteI would try the olive oil with lemon peel first.
ReplyDeleteI would try the Rosemary Infused Olive Oil first. Sounds yummy.
ReplyDeleteI would love to try the rosemary infused olive oil!
ReplyDeleteI would like the Spanish Ripe Medium Pitted Olives
ReplyDeletekellywcu8888ATgmailDOTcom
I can't wait to try this salad. It reminds me of Antipasto, which I love!
ReplyDeleteoh the olives - love the olives
ReplyDeleteOlive oil with lemon peel sounds delish!
ReplyDeleteThe Spanish Queen olives sound amazing!!
ReplyDeleteI want to try the Original Garlic Olive Oil first.
ReplyDeleteSounds and looks fabulous!
ReplyDeleteI've made a similar mix for years.
ReplyDeleteThis is better.. Thank you.
Made a similar mix for years. I must admit yours is better. Thank you.
ReplyDeleteOlive oil with lemon peel sounds wonderful
ReplyDeleteThe recipe looks yummy. I am vegetarian, so would leave the meat out, but keep the cheese! Yum!
ReplyDeleteAnd what a wonderful giveaway....WOW!
Love your blog!
~Lolly
I'd try the garlic olive oil.
ReplyDeleteI would try the STAR pimento stuffed olives first. Yum!
ReplyDeleteThis recipe looks delicious.
ReplyDeleteAny 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!!!!!!!!
ReplyDeleteI already use the olive oil but I haven't tried the olives! They will be on my nest shopping list!
ReplyDeleteGarlic olive oil
ReplyDeleteThe STAR Spanish Manzanilla Olives Stuffed with Minced Pimiento 2.5 oz. i can't wait to make this. It looks so yumm!
ReplyDeleteI think my comment disappeared or I wasn't logged into google ha
ReplyDeleteThis 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
STAR California Extra Virgin Olive Oil 16 oz. - I need a new olive oil!
ReplyDeleteSpanish Queen Olives and Balsamic Vinegar will be the first I'll try.
ReplyDeletebalsamic vinegar!!
ReplyDeleteI would love to try the olive oil with lemon peel. And the Queen olives sound delicious.
ReplyDeletebalsamic vinegar followed by ev oliveoil
ReplyDeleteadding to my grocery list. YUM!!
ReplyDeleteI was in a cooking class last night and one of the other students was asking about muffaletta sandwiches & salads. Coincidence? I think NOT!
ReplyDeleteI 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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ReplyDeleteI tried & love most of line, but I have never tried the STAR Capers. So I would try them first! Thanks
ReplyDeleteI would love to try the Original Garlic Olive Oil 17 first!
ReplyDeleteThis salad looks delicious!!! Going to try it. Will be nice when it's too hot outside to cook.
ReplyDeleteI'm thinking the olives, but then again the Garlic Oil sounds amazing
ReplyDeleteI would have to try the olives first. I would have to hide some of them from my husband, he loves olives.
ReplyDeleteI'd try the STAR Rosemary Infused Olive Oil first.
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ReplyDeleteI'd try the olive oil with lemon peel, that sounds wonderful!
ReplyDeleteI would try The Original Garlic Oil and Capers
ReplyDeleteThe STAR Original Garlic Olive Oil 17 oz. is the one I want to try first.
ReplyDeleteolive oil
ReplyDeleteStar Capers
ReplyDeleteI would try the Star Capers
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ReplyDeleteI would try the Star Red Wine Vinegar.
ReplyDeleteThe STAR Olive Oil with Lemon Peel
ReplyDeleteLove the Capers.....
ReplyDeleteI'll try the Olive Oil with Lemon Peel.
ReplyDeleteThe Ripe Medium Pitted Olives
ReplyDeleteSTAR Original Garlic Olive Oil.
ReplyDeleteI think i would try the Vinegars first. I like both red and basalmic!
ReplyDeleteCan't wait to try this..
ReplyDeleteOlive oil with lemon peel
ReplyDeleteI would love to try each and everyone in so many different recipes.
ReplyDeleteLooks delicious.
ReplyDeleteI would love to try the Rosemary Infused Olive Oil. Yum!
ReplyDeleteThe red wine vinegar
ReplyDeleteBrownie
ReplyDeleteI would try the Balsamic vinegar!
ddpeters@windstream.net
Olives, olives, olives!
ReplyDeleteI would try the olives
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ReplyDeleteThe organic garlic olive oil sounds great! Will have to try that!
ReplyDeleteI love olives and the balsamic vinegar but I think I would try the olives first!
ReplyDeleteBalsamic vinegar
ReplyDeleteThe olives, capers, oils, and vinegars. I can't wait to try this recipe!
ReplyDeleteOlives stuffed with minced pimento! But it all looks amazing!
ReplyDeleteThe first product I'd try is STAR Capers.
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ReplyDeleteJcmurphy74 at gmail dot com
Olives!
ReplyDeleteJcmurphy74 at gmail
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?
ReplyDeleteGiacomino Nicolazzo
giacomino.p@virgilio.it
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!
DeleteCiao!
Mary Beth
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.
DeleteDonna 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.
DeleteMaking now say's to shred parmesan cheese how much and when do I add it?
ReplyDeleteMaking this now in the notes it say's to shred parmesan cheese how much and when do you add it
Looks and sounds delicious but any idea about the calories and other nutrition facts?
ReplyDeleteThanks!
Any idea the nutritional numbers and serving size/calories?
ReplyDeleteThanks!
Looks great! How much parmesan?
ReplyDeleteLooks YUM! Pinning for my next beach vacation. Thanks!
ReplyDeleteLiving in Australia I don't care where it originated or whether it's an Italian or New Orleans salad, it sounds WONDERFUL to me and I'm definitely going to make this for our dinner tonight as coincidentally I have everything required.
ReplyDeleteI am sure this is an excellent recipe, because all of yours are, but if you need a shortcut, the local New Orleans grocery stores sell a jar of already made veggies and oil for this. Just looked and World Market sells this brand: Boscoli Italian Olive Salad. There are a few more brands, including Central Grocery which is awesome. Thanks for all your great recipes!
ReplyDelete