• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Muffuletta Pasta Salad

August 22, 2014 by Joy the Baker 27 Comments

Jump to Recipe

muffuletta pasta salad / joy the baker

Some might say that you haven’t lived until you’ve had a muffuletta sandwich at its birthplace: Central Grocery in New Orleans.

For those of you who have yet to live (dramatic,right?), a Muffuletta is a sandwich made when a soft loaf of Italian bread is topped with olive spread, a pickled Italian vegetable medley called giardiniera, salami, mortadella, ham, and provolone.  The sandwich is also often has parsley, vinegar, and olive oil, and is pressed together to marry the flavors.  It’s a dang good sandwich.  There’s no denying it.  The muffuletta was made popular back when New Orleans was just a youngin’  by the lunch habits of Italian immigrants, and ooooh how thankful we are for (among other things) their sandwich sensibilities.

Muffuletta Pasta Salad by joy the baker

Before I dive into full-blown muffuletta-land, I’m doing to tinker around with a pasta salad version.  There’s lots of chopping and cubing.  It’s meditative, don’t fight it. I cubed salami, ham, roasted chicken, and provolone.  Crisp celery and raw onions and garlic for kick.  Olives.. a lot, and sliced.  Parsley and dried spices.  Dignified and delicious, all of it!

Muffuletta Pasta Salad by joy the baker

Pasta talk.  It’s like pillow talk but with more carbs.

I used a medium-size shell pasta.  A spiral would be nice.  Use whatever makes you feel right on the inside.

Muffuletta Pasta Salad by joy the baker

I found the largest mixing bowl I have.  It’s a step down from the punch bowl I inherited from my parents’ wedding.  I don’t know what that has to do with anything, but that’s alright.

Muffuletta Pasta Salad by joy the baker

Sharp parsley, salty olives, lots of meat and cheese, and yessss to pasta too!  It’s all very good news.

Muffuletta Pasta Salad by joy the baker

Before I toss the salad, I shake up a spicy vinaigrette in a mason jar.  My vinaigrette has apple cider vinegar and sriracha.  Lots of tang and spice.

Muffuletta Pasta Salad by joy the baker

This pasta salad is all of the things!  Salty, spicy, crunchy, filling, and just dang delicious.  It’s a nice end-of-summer pot luck situation.  Also bring doughnuts and you’ll be the most popular person in the world… after me.  I’m pretty popular (because of the doughnuts).  Kidding.  Seriously.

Adapted just so from Emeril’s recipe.

You might also consider adding finely chopped carrots and capers.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Muffuletta Pasta Salad

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 40 minutes
Pin Recipe
Print Recipe

Description

New Orleans and Emeril inspired Muffuletta Pasta Salad is satisfying and feeds a small army! Great to take to a potluck!


Ingredients

Scale
  • Muffuletta Pasta Salad
  • For the Salad:
  • 1 pound pasta shells, cooked until soft and drained
  • 1 small onion, chopped finely (a heaping 1/2 cup)
  • 1 large clove garlic, minced
  • 4 stalks celery, chopped
  • 1/2 cup fresh parsley, chopped
  • 2 tablespoons dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon celery seed
  • 4 – 1/4-inch slices dry salami, cut into small cubes
  • 3 – 1/4-inch thick slices boiled ham, cut into small cubes
  • 3 – 1/4-inch thick slices roasted chicken, cut into small cubes
  • 3 – 1/4-inch thick slices provolone cheese, cut into small cubes
  • pitted black olives, sliced
  • pitted green olives, sliced
  • salt and pepper, to taste
  • For the Vinaigrette:
  • 3/4 cup olive oil
  • 6 tablespoon apple cider vinegar
  • 2 teaspoons Worcestershire sauce
  • hot sauce or sriracha, to taste
  • salt and pepper to taste
  • shredded Parmesan to top

Instructions

  1. Drain pasta and place in a large serving bowl. Add onions, garlic, celery, parsley and dried herbs. Toss to combine.
  2. Add cubed meats and cheese, sliced olives, and a bit of salt and pepper. Toss to combine.
  3. In a jar with a tight fitting lid, combine olive oil, vinegar, Worcestershire, hot sauce, and salt and pepper. Place the lid on the jar and shake vigorously. Taste and add more salt and pepper as necessary. Drizzle the vinaigrette over the pasta salad and toss. Cover and allow to rest in the refrigerator for at least 8 hours, or overnight. Toss and serve chilled!


Nutrition

  • Serving Size: 6 servings

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Filed Under: Dinner, New Orleans, Recipes

Previous Post: « Homemade Steak Sauce
Next Post: Let It Be Sunday »

Reader Interactions

All Comments
I Made This
Questions
  1. Linda

    June 30, 2015 at 8:11 am

    I have made this before and loved it! I plan to make this for 4th of July festivities as is, but also wanted to make a veggie version for the non-meat eaters. Any suggestions for replacments? I was thinking carrot (would that be TOO much crunch) and broccoli. But not sure if that is enough to make it substantial. Help to anyone with more foodie skills than I have! Thanks.

    Reply
    • Juli Chouinard

      May 22, 2022 at 9:44 pm

      I think cauliflower might be a good addition, as well as cubed golden beets.

      Reply
  2. The Queen of Dreaming

    September 1, 2014 at 9:55 am

    I use to eat this kind of salad (without pasta) when I’m in the northest part of Italy, a few km away from Austria. Definetely I’m gonna try the pasta-version!

    https://justsem.wordpress.com/

    Reply
  3. Linda

    August 26, 2014 at 3:41 pm

    I checked out the Emeril version just to see the differences. In doing so, ran across another muffaletta salad but without the pasta. I think the same could be done here and would still be good. Yours sounds better. Not that I am against carbs! But I have been told to limit them :-( I hope to make your version over the Labor Day holiday. Thanks.

    Reply
    • joythebaker

      August 26, 2014 at 3:51 pm

      i think this would be great with less pasta and more raw spinach and iceberg lettuce! have a wonderful holiday!

      Reply
      • Linda

        September 3, 2014 at 4:08 pm

        This salad was a hit! My brother, who never likes anything I make, said I should make it again. Even cutting the receipe in half, it made alot! Thanks Joy.

        Reply
  4. Mondo | I bake he shoots

    August 25, 2014 at 8:11 pm

    oh my goodness , this looks so good. double up on the salami for me, please!

    Reply
  5. tara

    August 25, 2014 at 5:17 pm

    This looks soooo good!

    Reply
  6. Callie / Flour and Fancy

    August 24, 2014 at 11:59 am

    “Pasta talk. It’s like pillow talk but with more carbs.” Greatest line ever!

    Reply
  7. Tamsin | A Certain Adventure

    August 24, 2014 at 10:22 am

    I love how these flavours came together from an Italian invention born outside of Italy – and how you’ve taken them one step further by turning them into a pasta! Looks so delicious and perfect for a warm late summer evening dinner. x

    Reply
  8. Heather

    August 23, 2014 at 9:28 am

    Looks fantastic! Your tales of New Orleans food have me wanting to visit!

    Reply
  9. dani

    August 23, 2014 at 1:16 am

    This. sounds. amazing! I’ve heard about and seen photographs of the sandwich, but this pasta salad is more appealing to me. As for all the chopping, put on some music and do a little dancing and singing (or at least sway and hum) for a really great time.

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Dinner

French onion chicken in a bowl surrounded by glasses on a table
One-Pot French Onion Chicken Dinner

All the comforts of French onion soup turned into a cozy one-pot dinner.  This French Onion Chicken dinner is downright romantic and perfect for this winter weekend spent all cuddled up. You know every year I trapse in here with a version of Marry Me Chicken that is rumored to be soo good as to…

Read More

Guest: Julia Turshen’s Chicken Francese

Welcome our first December guest – Julia Turshen! Julia Turshen is a best selling cookbook author, food writer, chef, and food equity advocate. She lectures on food and home cooking and has published four solo books on the subject and has contributed to many others in collaboration or as a writer. She hosts the podcast…

Read More

Texture of homemade hamburger helper in pot.
One-Pot Homemade Hamburger Helper with Sneaky Veggies

You’ll be making this homemade hamburger helper recipe for dinner at least once a month. It’s a hearty and comforting dish and jam packed with secret veggies. Not that we need to keep veggies a secret but… sometimes we do. Let’s make classic Helper from scratch! Your kids (or the child inside your heart) will…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

cowboy cookies close up showing texture.

Cowboy Cookies with salted cereal brittle

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
Second coffee: the perfect way to re-start the day Second coffee: the perfect way to re-start the day. 
✨Beignet Café au Lait✨⁣
⁣1/3 cup sweetened condensed milk⁣⁣
Splash of vanilla extract⁣⁣
½ cup heavy cream, whipped to stiff peaks⁣⁣
2 cups fresh brewed strong coffee⁣⁣
½ cup toasted cinnamon cereal, lightly crushed⁣⁣
Powdered sugar for topping⁣⁣
⁣⁣
Place sweetened condensed milk and vanilla in a small bowl. Add half of the whipped cream and fold to combine.  Add the remaining half and fold until you have a fluffy sweet cream. ⁣⁣
⁣⁣
Divide brewed coffee between two mugs. Spoon dream on top.  Sprinkle cinnamon cereal between the cups.  Dust with powdered sugar and enjoy immediately.
Life Skill No. 458: How to Make 1️⃣2️⃣ Cup Life Skill No. 458: How to Make 1️⃣2️⃣ Cupcakes with just 1️⃣ Stick of Butter⁣
⁣
Full recipe linked in my bio! xo
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
We’re baking the classics on Joy the Baker this We’re baking the classics on Joy the Baker this month and up next, my very favorite Lemon Bar recipe with fresh lemon juice and the tiniest hint of coriander. ⁣🍋🌼✨
⁣
Find the full recipe linked in the profile and bust out the white chocolate and macadamia nuts for next week’s bake! ⁣
⁣
#lemonbars #easybaking #bakedfromscratch #joythebaker
Day in the Life: out in the woods writing a little Day in the Life: out in the woods writing a little cookbook about camp food. 💖🏕️🙋🏻‍♀️
Homesick Banana Bread. Recipe linked in the profil Homesick Banana Bread. Recipe linked in the profile (and you don’t have to be homesick to make it). #bananabread #sundaybaking
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up