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Easy Zesty Muffuletta Pasta Salad Recipe with Homemade Dressing Tutorial

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A bright, tangy pasta salad inspired by the classic muffuletta sandwich, featuring a homemade zesty dressing and a mix of meats, cheeses, and olives. Perfect for potlucks, picnics, or quick weeknight dinners.

Ingredients

Scale
  • 1 pound (450g) rotini or penne pasta
  • 1 cup (150g) diced Genoa salami
  • 1 cup (150g) diced smoked ham
  • 1 cup (150g) diced provolone cheese
  • 1 cup (150g) diced mozzarella cheese
  • 1 cup (150g) chopped green and black olives (mixed, pitted)
  • 1/2 cup (75g) chopped pepperoncini or banana peppers
  • 1/2 cup (80g) finely chopped red onion
  • 1 cup (120g) chopped celery
  • 1/2 cup (60g) chopped fresh parsley (optional)
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound (450g) of rotini or penne pasta and cook according to package instructions until al dente (usually 9-11 minutes). Drain well in a colander and rinse briefly under cold water to stop cooking. Set aside to cool for about 10 minutes.
  2. While the pasta is cooking, whisk together 1/2 cup (120ml) extra virgin olive oil, 1/4 cup (60ml) red wine vinegar, 1 tablespoon Dijon mustard, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes, 1 teaspoon sugar, and salt and freshly ground black pepper to taste in a small bowl or jar. Taste and adjust seasoning.
  3. Dice 1 cup each of Genoa salami, smoked ham, provolone cheese, and mozzarella cheese into bite-sized cubes. Chop 1 cup mixed green and black olives, 1/2 cup pepperoncini, 1/2 cup red onion, 1 cup celery, and 1/2 cup fresh parsley finely.
  4. In a large bowl, toss the cooled pasta with all chopped meats, cheeses, olives, peppers, onion, celery, and parsley. Pour the dressing over the top and toss gently but thoroughly to coat every piece. Add more olive oil or vinegar if the salad looks dry.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir gently, taste, and adjust seasoning if needed. Serve chilled or at room temperature.

Notes

Rinse pasta under cold water to stop cooking and prevent stickiness. Chop ingredients uniformly for balanced bites. Whisk dressing well to emulsify. Adjust crushed red pepper flakes to control heat. Chill salad for at least 1 hour or overnight for best flavor. Use gluten-free pasta or omit cheeses for dietary adaptations.

Nutrition

Keywords: muffuletta, pasta salad, zesty dressing, potluck recipe, easy pasta salad, homemade dressing, Italian salad, summer salad

Find it online: https://chrisfeasts.com/easy-zesty-muffuletta-pasta-salad-recipe-with-homemade-dressing-tutorial/