This is the first post of my Mardi Gras Week recipes…
It is so full of goodness that it can be eaten as a meal!
I hope you enjoy it as much as we did!
Lisa’s Mufeletta Pasta Salad
1 lb pasta of your choice–I think the small shells
or the small bow-tie is best for this recipe
1/2 cup olive oil
1 cup chopped green onion
4 cloves minced garlic
1 jar Olive Tapanade
1/2 lb salami
1/4 lb ham
1/2 pkg of the mini pepperonis
1 cup shredded Parmesan Cheese
1 – 2 cups Mozzarella Cheese
1 small jar chopped pimentos, drained
1 large can whole olives, drained
Cook pasta per package directions, drain and let cool.
In a very large bowl, add the pasta, green onion, garlic,
olive oil, tapanade and stir until all the pasta is coated well.
Slice the salami and ham into small pieces and add next.
Pour in the pepperoni, pimentos and the cheeses;
stir until all is combined.
Gently stir in the olives last.
Refrigerate a few hours or overnight.
**********
The delicious ingredients…
In a large bowl, combine the cooked, cooled pasta, olive oil,
the green onions and the minced garlic…
Add the jar of black olive tapenade…
Add the pepperoni…
Slice the salami…
Slice the ham…
Add the meats to the pasta…
Toss in the Parmesan and Mozzarella cheeses…
Add the pimento…
And the most beautiful olives…be still my heart!
Stir it all very gently until all the pasta is coated well…
Enjoy!
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Lisa’s Muffaletta Pasta Salad Recipe
Ingredients
1 lb pasta of your choice–I think the small shells
or the small bow-tie is best for this recipe
1/2 cup olive oil
1 cup chopped green onion
4 cloves minced garlic
1 jar Olive Tapanade
1/2 lb salami
1/4 lb ham
1/2 pkg of the mini pepperonis
1 cup shredded Parmesan Cheese
1 – 2 cups Mozzarella Cheese
1 small jar chopped pimentos, drained
1 large can whole olives, drained
Instructions
Cook pasta per package directions, drain and let cool.
In a very large bowl, add the pasta, green onion, garlic,
olive oil, tapanade and stir until all the pasta is coated well.
Slice the salami and ham into small pieces and add next.
Pour in the pepperoni, pimentos and the cheeses;
stir until all is combined.
Gently stir in the olives last.
Refrigerate a few hours or overnight.