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!
Have you ever been to New Orleans? Nawlin's as the locals call it.
We had an awesome trip last year and I fell in love with the Muffaletta sandwich while I was there (I may 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 favorite Italian deli meats and cheeses topped with the most amazing olive salad you can find.
I have been thinking about it since we left Louisiana last summer, I knew that we would be making a fabulous marinated olive salad with olives and oils.
Although I had a ton of ideas I decided on a tortellini salad for this amazing spin on the classic Muffaletta.
Bursting with Italian flavor from the salami and ham to cheeses and olive salad, this pasta dish is great served cold or hot.
Olive salad is packed with olives, Italian vegetables and spices to create the most amazing flavor combination you can add to pasta or a sandwich.
You are going to love this Muffaletta Tortellini Salad. I ate it for a week straight.
Helpful Tips to make Muffaletta Tortellini Salad :
- 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.
What you will need to make Muffaletta Tortellini Salad :
- Colander – this kitchen essential makes life so much easier! You can use it to drain pasta or wash veggies and fruit.
- Cutting Board- A 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 Knives- Quality 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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Check out more of our favorite tortellini salad recipes:
Tuscan Tortellini Pasta SaladHawaiian 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: 12
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
Ingredients
- 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 red wine vinegar
- 1/4 cup plus 2 tablespoons 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 pimento-stuffed olives, sliced
- 1/2 cup sliced kalamata olives, halved
- 1/2 cup sliced black olives, sliced
- 2 tablespoons capers, drained
Instructions
- 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).
- 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.
- 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.
- 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.
- Serve and enjoy.
DONNA'S NOTES
- Meats and cheeses and be purchased at your grocery store deli counter. Ask 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.
Originally published July 2014, updated and republished June 2020.
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