Muffaletta Tortellini Salad (With Video)

https://www.theslowroasteditalian.com/2014/07/muffaletta-tortellini-salad-recipe.html

Have you ever been to New Orleans?  Nawlin’s as the locals call it.

We had an notable trip very last yr and I fell in love with the Muffaletta sandwich even as I become there (I might also additionally have had several and even taken one to the airport with me).

It’s a Sicilian sandwich that originated in New Orleans more than 100 years ago.  Honestly, I have never had a sandwich quite so good in my life.

Loaded with my desired Italian deli meats and cheeses topped with the most excellent olive salad you can discover.

I have been thinking about it since we left Louisiana last summer and when we partnered with STAR Fine Foods  I knew that we would be making a fabulous marinated olive salad with their amazing olives and oils.

Although I had a ton of ideas I determined on a tortellini salad for this super spin at the conventional Muffaletta.

Bursting with Italian taste from the salami and ham to cheeses and olive salad, this pasta dish is excellent served cold or heat.

Olive salad is filled with olives, Italian veggies and spices to create the most terrific taste combination you can upload to pasta or a sandwich.

You are going to love this Muffaletta Tortellini Salad.  I ate it for a week straight.

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  • Meats and cheeses and be purchased at your grocery store deli counter.  As for them to be thick cut (approximately 1/4”- 1/2”).
  • Giardiniera is an Italian mix of pickled vegetables and can be found in your grocery store near the pickles and olives.
  • Recipe can be halved.
  • Salad can be prepped ahead several days ahead by making the olive salad and placing in the refrigerator.  Cut meats and cheeses and refrigerate.  On the day you wish to serve cook tortellini and prepare salad. Muffaletta Tortellini Salad will keep for several days to a week in the fridge.
  • Colanderthis kitchen essential makes life so much easier!  You can use it to drain pasta or wash veggies and fruit.
  • Cutting BoardA big good solid cutting board so you can prep all your veggies on one surface.  I use my cutting board daily so it’s worth the investment.
  • Quality KnivesQuality knives make prep time much quicker and are important for safety as well.  If you make one kitchen investment, I believe it should be in quality knives.

Enjoy!

With love from our simple kitchen to yours.

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http://theslowroasteditalian-printablerecipe.blogspot.com/2014/07/muffaletta-tortellini-salad.html

Check out more of our favorite tortellini salad recipes:

Tuscan Tortellini Pasta Salad

Hawaiian Tortellini Pasta Salad

Pizza Tortellini Pasta Salad

Bacon Ranch Tortellini Pasta Salad

Greek Tortellini Pasta Salad

See how easy this Muffaletta Tortellini Salad is to make. Watch the video!!!

Yield: 12Author: Donna Elick

Muffaletta Tortellini Salad

Muffaletta Tortellini Salad is all your favorite things about a pasta salad and the classic Italian flavors of the Muffaletta sandwich rolled into one amazing summer salad. An easy recipe that you will be making all year long. Perfect recipe for left over ham!

prep time: 30 minscook time: total time: 30 mins

  • 4 ounces Genoa salami, cut into bite size pieces
  • 4 ounces mortadella, cut into bite size pieces
  • 4 ounces capicola, cut into bite size pieces (or ham)
  • 4 ounces provolone cheese, cut into bite size pieces
  • 4 ounces mozzarella cheese, cut into bite size pieces
  • 2 (16 ounce) packages frozen tortellini

Olive Salad

  • 1/4 cup STAR red wine vinegar
  • 1/4 cup plus 2 tablespoons STAR extra virgin olive oil (divided)
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon fresh ground black pepper
  • 1 (6 ounce) jar Italian mix giardiniera, chopped
  • 1/2 cup chopped roasted red peppers
  • 1/2 cup STAR pimento stuffed olives, sliced
  • 1/2 cup sliced kalamata olives, halved
  • 1/2 cup STAR sliced black olives, sliced
  • 2 tablespoons capers, drained
  1. Prepare the olive salad:  Reserve 2 tablespoons olive oil.  In a medium bowl combine vinegar, 1/4 cup olive oil, garlic, oregano, parsley and black pepper.  Whisk until well combined.  Set aside.  Cut up remaining ingredients according to ingredient list.  Add remaining ingredients to bowl.  Toss well until combined and coated.  Refrigerate for 30 minutes (up to overnight).
  2. Meanwhile, bring a large pot of salted water to a boil over medium-high heat.  Cook tortellini according to package directions.  Remove from heat and drain.
  3. While the pasta is cooking, prepare deli meats and cheeses:  cut meats and cheese into bite size pieces, approximately 1/4”- 1/2” in size.
  4. Sprinkle 2 tablespoons reserved olive oil over drained tortellini.  Stir to combine.  Add olive salad to drained tortellini and gently stir until well combined.  Toss in chopped meats and cheeses.
  5. Serve and enjoy.

DONNA’S NOTES

  1. Meats and cheeses and be purchased at your grocery store deli counter.  Ask for them to be thick cut (approximately 1/4”- 1/2”).
  2. Giardiniera is an Italian mix of pickled vegetables and can be found in your grocery store near the pickles and olives.
  3. Recipe can be halved.
  4. Salad can be prepped ahead several days ahead by making the olive salad and placing in the refrigerator.  Cut meats and cheeses and refrigerate.  On the day you wish to serve cook tortellini and prepare salad. Muffaletta Tortellini Salad will keep for several days to a week in the fridge.

https://www.theslowroasteditalian.com/2014/07/muffaletta-tortellini-salad-recipe.html

Recipe developed by Donna Elick The Slow Roasted Italian

Copyright ©2014 The Slow Roasted Italian – All rights reserved.

Disclosure: This is a sponsored post in partnership with STAR Fine Foods.  All opinions are my own.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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