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Sunday, March 8, 2015

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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