Muffuletta Salad Ii
Total Time: 51 mins
Preparation Time: 45 mins
Cook Time: 6 mins
Ingredients
- Servings: 8
- 6 cups water
- 2 1/2 teaspoons salt
- 1 lb small shell pasta or 1 lb other small dry pasta
- 1/2 lb bulk salami, cut into 1/4 inch dice
- 1 lb bulk provolone cheese, cut into 1/4 inch dice
- 1/2 lb bulk mortadella, ham, cut into 1/4 inch dice
- 1/2 lb bulk boiled ham, cut into 1/4 inch dice
- 20 pitted jumbo black olives, sliced
- 20 large pimento-stuffed green olives, sliced
- 1/4 cup minced onion
- 1/2 cup celery, diced
- 1 cup fresh parsley leaves, chopped
- 1/4 cup fresh thyme leave
- 1 cup extra virgin olive oil
- 6 tablespoons cider vinegar
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon hot sauce (to taste)
- 1 tablespoon fresh garlic, minced
- 1 teaspoon pepper, freshly ground
Recipe
- 1 combine water and 1 teaspoon salt in a large saucepan and bring to a boil over high heat.
- 2 add pasta and cook uncovered, stirring occasionally until tender, about 6-8 minutes.
- 3 remove from heat and drain.
- 4 rinse with cold water and drain again.
- 5 in a larger bowl, combine pasta,salami,provolone,mortadella, boiled ham, olives,onion,celery,parsley, and thyme.
- 6 in a small bowl, whisk together vinegar,worcestershire,hot sauce,garlic,pepper, and 1/2 teaspoon of the salt.
- 7 then, gradually whisk in the olive oil.
- 8 pour over salad mixture and add remaining 1 teaspoon of salt.
- 9 toss to mix well.
- 10 store in an airtight container in the refrigerator for at least eight hours before serving.
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