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Muffaletta Tortellini Salad

A delicious and hearty salad inspired by the famous Muffaletta sandwich, combining different meats, cheeses, and pasta, perfect for gatherings or weeknight dinners.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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

Method
 

Preparation
  1. 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.
  2. 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.
Cooking
  1. Meanwhile, bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Drain and return to the pot.
  2. Pour 2 tablespoons of reserved olive oil over the drained tortellini and stir to combine.
  3. Add the prepared olive salad to the tortellini and gently stir. Finally, toss in the chopped meats and cheeses and stir again.
  4. Transfer the pasta salad to a serving bowl or an airtight container for storage.

Notes

Muffaletta Tortellini Salad tastes great both cold and warm. Chill in the refrigerator for an hour for better flavor melding. Leftovers last in the refrigerator for 3-5 days and can be frozen for up to three months.