So I make a killer muffaletta pasta salad but looking to expand
1 pound cooked corkscrew pasta
1/3 pound hard salami
1/3 pound ham
1/3 pound mortadella
2/3 pound provolone
1 32 oz jar of Rouse’s olive salad (I actually feel the brand is important. I order it 3 jars at a time and get it shipped to me because it makes a huge difference)
Cut up meats and cheese into almost a dice and add to pasta and chill. Right before serving add the olive salad and toss. Sit back and enjoy the compliments. Suggested preparation drink accompaniment Abita beer
I got nothing but I think I will steal your recipe. It’s sounds great.
It’s ridiculous. It’s also huge so make it for a party. I really do recommend ordering the olive salad from Rouse’s. I’m thinking of trying a twist and subbing half the olive salad for 16 ounces of Chicago style giardinara.
My go-to pasta salad (cold) for picnics, buffets, etc. is with a medium size type of pasta (farfalle, rotini, etc.) and then mozzarella, tomatoes (cherry tomatoes preferably), black olives, tuna (in extra-virgin oil) and fresh basil. Plus salt and pepper and extra-virgin oil.
My general tips for a cold pasta salad specially when it is not served immediately are the followings. Cook the pasta really firm (al dente). Avoid instead if possible to wash it with cold water to block the cooking process. Add immediately a little of extra-virgin oil so the pasta doesn’t stick. if you don’t plan to serve immediately better to wait before adding the other ingredients till the last possible moment. Put the pasta in the fridge for half an hour at least. To avoid to have a “liquid sauce” if the mozzarella is quite “wet” better to let it drain after cutting it in cubes. The same for the tomatoes if the whole cherry tomatoes are not used.