New Orleans Muffuletta Pasta (Printable Version)

A zesty pasta salad with olives, pickled veggies, and halal deli meats, inspired by New Orleans flavors.

# What You Need:

→ Pasta

01 - 14 oz rotini or penne pasta

→ Halal Deli Meats & Cheese

02 - 3.5 oz halal turkey breast, sliced and chopped
03 - 3.5 oz halal beef salami, sliced and chopped
04 - 3.5 oz provolone cheese, sliced and chopped

→ Olive Salad Mix

05 - 4 oz pitted green olives, roughly chopped
06 - 3 oz pitted black olives, roughly chopped
07 - 3.5 oz jarred roasted red peppers, drained and diced
08 - 2 oz giardiniera, drained and chopped
09 - 2 tbsp capers, drained
10 - 2 tbsp fresh flat-leaf parsley, chopped

→ Dressing

11 - 5 tbsp extra-virgin olive oil
12 - 2 tbsp red wine vinegar
13 - 1 tsp dried oregano
14 - ½ tsp garlic powder
15 - ½ tsp freshly ground black pepper
16 - ¼ tsp salt

# How-To:

01 - Boil pasta in salted water until al dente. Drain and rinse under cold water to stop cooking.
02 - Mix cooked pasta with turkey, salami, provolone, olives, roasted peppers, giardiniera, capers, and parsley in a large bowl.
03 - Whisk together olive oil, red wine vinegar, oregano, garlic powder, black pepper, and salt until emulsified.
04 - Pour dressing over pasta mixture and toss gently to coat evenly. Refrigerate 30 minutes to meld flavors.
05 - Serve chilled or at room temperature, garnished with additional parsley if desired.

# Expert Tips:

01 -
  • It captures all the bold flavors of a New Orleans muffuletta without the fuss of building a massive sandwich
  • The olive salad mix gets better overnight, making it perfect for meal prep and make ahead lunches
02 -
  • Never skip the cold water rinse after cooking the pasta or you'll end up with a gummy, clumped salad
  • The salad needs at least thirty minutes in the refrigerator, but it tastes even better the next day as the flavors continue to develop
03 -
  • Save a tablespoon of the pasta water and mix it into the dressing if the salad seems dry the next day
  • Invest in good quality giardiniera from an Italian market if you can find it, it makes a noticeable difference in the final flavor

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