This post may contain affiliate links. Please see our disclosure policy.
This Mufaletta Pasta Salad is a bold and flavorful twist on the classic sandwich. This vibrant pasta salad features ditalini pasta with a medley of deli meats and paired with provolone, olives, and pickled veggies. Tossed in a creamy Creole-seasoned dressing, it’s the perfect blend of zesty and rich flavors. A guaranteed crowd-pleaser for your picnic, potluck, or a cold make-ahead meal!
If you’ve brought the same old basic macaroni-style pasta salad to the last ten backyard barbecues, then maybe it’s time to switch things up. And this New Orleans-inspired pasta salad is the cold side dish that you’ve been waiting for!
Inspired by the bold flavors of the classic New Orleans muffaletta sandwich, this cold pasta salad is brimming with an irresistible Italian medley – layers of Italian-style deli meats, tangy cheeses, briny olives, and zesty pickled vegetables, all tossed together with a creamy Creole-seasoned dressing.
Whether you’re feeding a hungry group or just want to shake up your summer menu, this Muffaletta Pasta Salad delivers big taste without any fuss. And be sure to check out our smoked potato salad for another fantastic cold salad side dish!
Mufaletta Pasta Salad
Ingredients
- 16 oz ditalini pasta
- ¾ cup salami, diced
- ¾ cup soppressata, diced
- ¾ cup mortadella, diced
- ¾ cup provolone cheese, shredded
- ½ cup green olives, sliced
- ½ cup black olives, sliced
- 1 cup giardiniera, drained
- ⅓ cup fresh parsley, chopped
- ¾ cup mayo
- ½ cup Italian dressing
- 1 tablespoon Creole seasoning
- ⅓ cup Parmesan cheese, grated
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
- Combine cooked pasta, diced meats, shredded cheese, olives, parsley and giardiniera in a large bowl.
- Whisk together mayonnaise, Italian dressing, and Creole Seasoning in a small bowl.
- Pour the sauce over the pasta salad and toss to coat evenly. Adjust seasoning to taste.
- Stir in the Parmesan cheese.
- Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
- Serve chilled, garnished with chopped parsley and a generous sprinkle of grated Parmesan cheese.
Notes
- Pasta choice: While ditalini is recommended, you can substitute it with other small pasta shapes like elbow macaroni, rotini, or shells.
- Meat variations: Feel free to adjust the ratio of meats or substitute with your favorites. Capicola or ham could work well too.
- Cheese options: If provolone isn’t available, mozzarella or fontina can be good alternatives.
- Giardiniera Substitute: Replace the giardiniera and olives with jarred olive salad. This will provide a similar mix of pickled vegetables and olives in one convenient ingredient.
- Make ahead: This salad tastes even better when made a day in advance, allowing flavors to meld.
- Creole seasoning substitute: If you don’t have Creole seasoning, use a mix of paprika, garlic powder, onion powder, oregano, and cayenne. The Creole seasoning that we use and recommend is Wide Open Foods brand Creole Blackening Seasoning.
- Storage: Store in an airtight container in the refrigerator for up to 3-4 days. Give it a quick stir before serving.
Pin this now to find it later
Pin It
