Muffuletta Pasta Salad
 
Makes 8 Servings
Ingredients
  • ¼ cup red wine vinegar
  • 1 tablespoon dried oregano
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon celery salt
  • ¼ teaspoon crushed red pepper
  • ½ cup olive oil
  • 1 pound fusilli pasta, cooked according to package directions for al dente
  • 4 ounces provolone cheese, diced
  • 4 ounces Monterey Jack cheese, diced
  • 3 ounces Genoa salami, diced
  • 3 ounces soppressata sausage, diced
  • ½ cup finely chopped celery
  • ½ cup chopped roasted red pepper
  • ⅓ cup sliced pitted black olives
  • ⅓ cup sliced green olives with pimiento
  • ¼ cup finely chopped pepperoncini
  • ¼ cup chopped fresh parsley
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Garnish: pepperoncini pepper
Instructions
  1. In a small bowl, whisk together vinegar, oregano, sugar, garlic powder, onion powder, Worcestershire, celery salt, and crushed red pepper; let stand for 10 minutes. Whisk in oil in a slow, steady stream until well blended.
  2. In a large bowl, combine vinaigrette, pasta, cheeses, salami, sausage, celery, red pepper, olives, pepperoncini, parsley, salt, and black pepper; toss well. Garnish with pepperoncini, if desired. Refrigerate for up to 1 week.
Recipe by Louisiana Cookin' at https://louisianacookin.com/muffuletta-pasta-salad/