Recipe information
Ingredients for - Ellen's Muffaletta Pasta Salad
2. Carrots, peeled and cut into 1/2-inch cubes - 2
3. Chopped pepperoncini (Optional) - 1 cup
4. Genoa salami, cut into 1/2-inch cubes - ½ pound
5. Cheddar cheese, cut into 1/2-inch cubes - ½ pound
6. Provolone cheese, cut into 1/2-inch cubes - ⅓ pound
7. Sweet onion, cut into 1/2-inch pieces - ½
8. 1/2-inch pieces pitted green olives - ½ cup
9. 1/2-inch pieces Kalamata olives - ½ cup
10. 1/2-inch pieces pepperoni - ½ cup
11. 1/2-inch pieces celery - ½ cup
14. Marinated artichoke hearts, drained and cut into 1/2-inch pieces - ½ (6 ounce) jar
15. Italian-style salad dressing, or more to taste - 1 (8 ounce) bottle
How to cook deliciously - Ellen's Muffaletta Pasta Salad
1. Stage
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.
2. Stage
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.
3. Stage
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.
