MUFFULETTA PASTA SALAD RECIPE - BLUE PLATE MAYONNAISE
Pickled veggies, olives and Italian cured meats and cheese are tossed in pasta with a light, creamy dressing, bringing together all the flavors of the classic New Orleans muffuletta (or muffaletta) sandwich – great for picnics, potlucks, poolside or Sunday brunch.
Prep Time 15 minutes
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Drain and rinse with cold water to stop it from overcooking; place in a large bowl and toss the pasta with olive oil to prevent sticking. Add red bell pepper, salami, mortadella, capicola, provolone and olive salad and mix to combine. In a separate bowl, whisk together mayonnaise and vinegar and pour over pasta. Add parsley and mix to combine. Season to taste. (Be careful not to over-salt as the meats and olive salad already contain salt.)
ITALIAN CHICKEN PASTA SALAD RECIPE | GEOFFREY ZAKARIAN ...
Provided by Geoffrey Zakarian
Categories main-dish
Total Time 55 minutes
Cook Time 25 minutes
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
- Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
- In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.
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I had to figure out how to make Hawaiian Macaroni Salad at home because my husband was getting tired of ordering enough for our whole family from a local restaurant. Sometimes I use green onions and serve the salad with a drizzle of teriyaki sauce and a sprinkle of sesame seeds. —Blaine Kahle, Florence, Oregon
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- Cook the macaroni in lightly salted water according to the package directions. Drain and rinse under cold water to cool. Set aside. Mix together the mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.
Place the cooled macaroni in a large bowl and pour in 3/4 of the dressing. Toss and add more dressing if you'd like. (The dressing will seem a little thin, but it will thicken up as the salad chills.) Stir in the roasted red peppers (or pimentos), olives, pickles, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir.
Chill for at least 2 hours before serving. Sprinkle with sliced green onions to serve!
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I had to figure out how to make Hawaiian Macaroni Salad at home because my husband was getting tired of ordering enough for our whole family from a local restaurant. Sometimes I use green onions and serve the salad with a drizzle of teriyaki sauce and a sprinkle of sesame seeds. —Blaine Kahle, Florence, Oregon
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Total Time 25 minutes
Category main dish, salad
- Cook the macaroni in lightly salted water according to the package directions. Drain and rinse under cold water to cool. Set aside. Mix together the mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.
Place the cooled macaroni in a large bowl and pour in 3/4 of the dressing. Toss and add more dressing if you'd like. (The dressing will seem a little thin, but it will thicken up as the salad chills.) Stir in the roasted red peppers (or pimentos), olives, pickles, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir.
Chill for at least 2 hours before serving. Sprinkle with sliced green onions to serve!
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