Ellen's Muffaletta Pasta Salad recipe
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Ingredients
- 1 (16 ounce) package rotini pasta 2 carrots, peeled and cut into 1/2-inch cubes 1 cup chopped pepperoncini ½ pound Genoa salami, cut into 1/2-inch cubes ½ pound Cheddar cheese, cut into 1/2-inch cubes ⅓ pound provolone cheese, cut into 1/2-inch cubes ½ sweet onion, cut into 1/2-inch pieces ½ cup 1/2-inch pieces pitted green olives ½ cup 1/2-inch pieces Kalamata olives ½ cup 1/2-inch pieces pepperoni ½ cup 1/2-inch pieces celery ½ cup chopped green bell pepper ½ cup chopped red bell pepper ½ (6 ounce) jar marinated artichoke hearts, drained and cut into 1/2-inch pieces 1 (8 ounce) bottle Italian-style salad dressing, or more to taste
Nutrition Info
- 720.5 caloriescarbohydrate: 53.2 gcholesterol: 86.7 mgfat: 43.2 gfiber: 3.7 gprotein: 29.9 gsaturatedFat: 16.6 gservingSize: -sodium: 2597.4 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Ellen's Muffaletta Pasta Salad
Directions
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Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes, drain. Rinse pasta with cold water until chilled, drain.
Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat, add pasta and stir.
Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.