Muffuletta Pasta Salad

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Okay, so I know a few of you aren’t going to be on board with today’s Muffuletta Pasta Salad. I get it because the muffuletta is a perfect sandwich. It cannot be improved upon but it can be played with. And since American Italians created this sandwich, serving the iconic sandwich’s toppings over pasta seemed fitting. It is peak pasta salad season after all. And this salad is summer potluck ready. So with all the respect in my heart for the original, I invite you to join me as I have some fun with a sandwich icon. I promise it will be delicious.

Before we get into this Muffuletta Pasta Salad, let’s talk about the muffuletta itself. The muffuletta gets its name from the round Sicilian sesame bread it is served on. The name comes from the word “muffe”, which means mold or mushroom. This is likely a reference to the rounded mushroom-cap-like shape of the bread. 

The first muffuletta sandwich is believed to have been created in 1906 by Salvatore Lupo. Lupo was a Sicilian immigrant who owned Central Grocery Co. on Decatur Street in New Orleans. The sandwich was served at the American-Italian grocery store’s legendary deli counter. As with most food history, the precise origin of the muffuletta is hotly contested. But Lupo is most often credited with its invention. The muffuletta also bears a passing resemblance to the Pan Bagnat from Nice, though that is likely incidental.

A traditional muffuletta sandwich features the all-important bread split horizontally and covered with a marinated olive salad that is unique to the sandwich. The sandwich boasts layers of salami, mortadella, ham, and provolone. The sandwich improves the longer it sits. So it travels well and is ideal for eating al fresco. You can get muffulettas in quarters, halves, and of course, a full round.

Using the proper bread to make a muffuletta is essential. And apparently, it can be difficult to track down outside of Louisiana. Although you can purchase it via Amazon. But if you’re not keen on making a special order and you don’t want anything less than the real deal, this Muffuletta Pasta Salad offers a tasty workaround. Is it as good as the sandwich? No. But that’s not the point. Who needs another straightforward muffuletta recipe? While it may not rival the legend, this is still a drool-worthy salad that is worth your attention. So let’s make it. 

As we would with the sandwich, we’re going to start by making the olive salad. The olive salad essentially works as the pasta salad’s dressing, so we must get it right. I went fairly traditional with my olive salad, using the recipe from Serious Eats as a guide. The first thing you have to do is drain some giardiniera and pop it into a food processor. Giardiniera is an Italian medley of pickled vegetables swimming in vinegar or oil. It typically features cauliflower, carrot, celery, bell peppers, and sweet and hot peppers. To the giardiniera add a mixture of pitted olives, some capers, minced garlic, and coarsely chopped parsley. Pulse the ingredients together until the mixture resembles mulch. We don’t want the mixture to be too fine, we want some chunks. 

Leave the olive salad to sit for at least an hour. Overnight is better. And because the olive salad is the hardest part of this recipe, this dish is a great make-ahead candidate. Think about it. All you have to do is whip up the olive salad the day before and then the day just cook some pasta and rip up some cheese and deli meats. Let’s talk about those deli meats. 

This salad features mortadella, capicola, salami, and provolone. Feel free to add your favorites but I must say this trio worked very well. Cut your provolone and salami into pieces and tear the mortadella and capicola into bite-sized bits. In addition to the olive salad, I also added halved green olives for some added texture and brininess. But if the olive salad is enough for you, feel free to omit them. 

Place your favorite cooked short pasta in a large bowl. I used Mafalda corta but I think just about any short pasta will work here. Remember to undercook the pasta slightly. A little bite is so important in a pasta salad. Cold pasta is prone to sogginess. To the pasta add your meats and cheese. Next, add your halved olives if you’re using them, and the olive salad. Finally, pour in some olive oil and red wine vinegar and toss everything together. Pile the salad onto a platter and top with mixed greens. I used a mixture of baby lettuce, mizuna, and pea shoots. Greens are not a traditional muffuletta topping. They are more of an olive, meat, and cheese fest. But I quite like the contrast. The greens help cut through the richness of the salad. 

And that’s everything you need to know about this Muffuletta Pasta Salad. Hearty, meaty, and fully loaded, this pasta salad tastes like a sandwich and eats like a meal. Pair with good friends, summer-friendly drinks, and grill-side hangs.

Enjoy!