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mufaletta pasta salad with Italian deli meats and pickled vegetables
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Mufaletta Pasta Salad

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!
Prep Time20 minutes
Cook Time10 minutes
Chill Time1 hour
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: American, Italian
Keyword: Mufaletta pasta salad, New Orleans pasta salad
Servings: 16 people

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.
    diced Italian style meats, provolone cheese, olives, and pickled veggies in a bowl with cooked pasta
  • Whisk together mayonnaise, Italian dressing, and Creole Seasoning in a small bowl.
    making a dressing for pasta salad
  • 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.
    mufaletta pasta salad

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.