Chef Nino from Rouses Markets is putting a spin on a New Orleans classic by turning the muffaletta sandwich into a pasta salad! It features ham, Genoa salami, Parmigiano-Reggiano cheese, Provolone cheese, olive salad and other traditional muffaletta ingredients. This side dish is perfect for tailgating, family get-togethers or any gathering.
Makes 6-8 servings
4 tablespoons mayonnaise
¼ cup red wine vinegar
1 teaspoon dried Italian herbs
1 pound macaroni shells, cooked according to package directions
1 small red onion, thinly sliced
1 12-ounce container Rouses olive salad (drain off half of oil)
¼ pound Genoa salami, sliced into strips
½ pound ham, sliced into strips
½ pound mortadella, sliced into strips
½ pound provolone cheese, sliced into strips
½ cup shredded Parmigiano-Reggiano cheese
Stir together mayonnaise, red wine vinegar and Italian herbs in a large glass bowl.
Add pasta, onion and olive salad. Stir well.
Add meats and cheese, stirring after adding each ingredient.