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.

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