INTRODUCTION
Muffaletta Tortellini Salad is a delicious and hearty dish. Inspired by the famous Muffaletta sandwich from New Orleans, this salad packs a flavorful punch. It combines different types of meat and cheese with pasta. This recipe is perfect for gatherings, picnics, or just a simple weeknight dinner. Each bite is filled with interesting textures and tastes. Plus, it is easy to make!
WHY YOU WILL LOVE THIS RECIPE
You will love this Muffaletta Tortellini Salad for several reasons. First, it is full of flavor. The combination of salami, mortadella, and capicola offers a rich and savory taste. The mix of cheeses adds a creamy texture that complements the meats perfectly. Second, this salad is simple to prepare. With straightforward steps, you can whip it up in no time. Third, it is very versatile. You can serve it warm or cold, making it great for any occasion. Finally, leftovers taste even better! The flavors have time to meld, making every bite enjoyable.
HOW TO MAKE Muffaletta Tortellini Salad
Making Muffaletta Tortellini Salad is easy. You can follow these simple steps to create a satisfying and delicious dish.
EQUIPMENT NEEDED
- Medium mixing bowl
- Large pot for boiling
- Whisk
- Serving bowl or airtight container
- Cutting board and knife
Ingredients You’ll Need
- 4 ounces Genoa salami, cut into bite-size pieces
- 4 ounces mortadella, cut into bite-size pieces
- 4 ounces capicola or ham, cut into bite-size pieces
- 4 ounces provolone cheese, cut into bite-size cubes
- 4 ounces mozzarella cheese, cut into bite-size cubes
- 32 ounces frozen tortellini
- 1/4 cup red wine vinegar
- 6 tablespoons extra virgin olive oil, divided (1/4 cup + 2 tablespoons)
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon fresh ground black pepper
- 6 ounces Italian giardiniera, chopped
- 1/2 cup chopped roasted red peppers
- 1/2 cup sliced green olives
- 1/2 cup sliced Kalamata olives
- 1/2 cup sliced black olives
- 2 tablespoons capers, drained
STEP-BY-STEP INSTRUCTIONS
- In a medium bowl, combine red wine vinegar, 1/4 cup olive oil, minced garlic, oregano, parsley, and black pepper. Whisk until well combined and set aside.
- Cut the Genoa salami, mortadella, capicola (or ham), provolone cheese, and mozzarella cheese into bite-sized pieces. Toss well and refrigerate for at least 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Drain and return to the pot.
- Pour 2 tablespoons of reserved olive oil over the drained tortellini and stir to combine.
- Add the prepared olive salad to the tortellini and gently stir. Finally, toss in the chopped meats and cheeses and stir again.
- Transfer the pasta salad to a serving bowl or an airtight container for storage.
HOW TO SERVE Muffaletta Tortellini Salad
You can serve Muffaletta Tortellini Salad in different ways. It is delicious both cold and warm. For a cold salad, allow it to chill in the refrigerator for at least an hour. This time lets the flavors mix well. If you prefer it warm, serve it right after cooking the tortellini.
Garnish with some extra herbs or cheese if you like. Pair it with fresh bread, a simple green salad, or fruit for a complete meal. This salad is also great as a side dish at barbecues and parties.
STORAGE & FREEZING: Muffaletta Tortellini Salad
Muffaletta Tortellini Salad stores well. After making it, allow it to cool down before storing. Place it in an airtight container and store it in the refrigerator. It will last for about three to five days. The flavors get better as it sits.
If you want to freeze it, keep in mind that freezing may change the texture of the tortellini and cheeses. If you decide to freeze, place the salad in a freezer-safe bag or container. It can last for up to three months. To enjoy it again, simply thaw in the fridge overnight and stir well before serving.
SERVING SUGGESTIONS
Muffaletta Tortellini Salad can be served in many ways. Here are some ideas:
- As a Main Dish: Serve it with a slice of garlic bread for a full meal.
- As a Side Dish: Pair it with grilled meats or fish for a great summer barbecue.
- For Lunch: It makes a satisfying packed lunch option.
- At Potlucks: Bring it to gatherings for a crowd-pleaser.
Feel free to be creative with your serving ideas!
VARIATIONS
This salad is very flexible. You can change ingredients based on preferences or dietary needs:
- Vegetarian Version: Use only vegetables and exclude meats. Add chickpeas for protein.
- Gluten-Free: Substitute gluten-free tortellini for those with gluten sensitivities.
- Different Cheeses: Try using different types of cheese like feta or gouda.
- Spicier Option: Add some chopped jalapeños or crushed red pepper for heat.
FAQs
1. Can I use different types of meat?
Yes, you can use other deli meats based on your taste. Turkey or chicken can also work well.
2. What types of olives should I use?
You can use any olives you like. Green, black, and Kalamata olives all give great flavor.
3. How long does this salad last?
When stored in the fridge, it lasts about three to five days. The flavors may deepen over time.
4. Can I make this salad ahead of time?
Yes, this salad is great for make-ahead meals. It’s perfect for picnics or potlucks.
5. What can I serve with this salad?
You can pair it with garlic bread, grilled chicken, or a fresh green salad.
MAKE-AHEAD TIPS FOR Muffaletta Tortellini Salad
You can prepare many elements of this salad in advance. Here are some tips:
- Prep the Ingredients: Chop the meats and cheeses a day before and store them in the fridge.
- Make the Dressing: Whisk together the dressing and store it separately to keep it fresh.
- Cook the Tortellini: Cook the tortellini a few hours ahead of time and toss it with olive oil to avoid sticking.
Following these tips will help you save time on the day you plan to serve the salad. Enjoy making and sharing this delightful Muffaletta Tortellini Salad!
Muffaletta Tortellini Salad
Ingredients
Method
- In a medium bowl, combine red wine vinegar, 1/4 cup olive oil, minced garlic, oregano, parsley, and black pepper. Whisk until well combined and set aside.
- Cut the Genoa salami, mortadella, capicola (or ham), provolone cheese, and mozzarella cheese into bite-sized pieces. Toss well and refrigerate for at least 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Drain and return to the pot.
- Pour 2 tablespoons of reserved olive oil over the drained tortellini and stir to combine.
- Add the prepared olive salad to the tortellini and gently stir. Finally, toss in the chopped meats and cheeses and stir again.
- Transfer the pasta salad to a serving bowl or an airtight container for storage.