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Muffuletta Pasta Salad

From Chef Paul Prudhomme
/ Source: TODAY

Servings: 4 main-course or 8 side servings


  • 3 tablespoons plus 2 teaspoons Chef Paul Prudhomme’s Meat Magic® *
  • 1/2 cup plus 1/4 teaspoon olive oil, in all
  • 3 small gherkin pickles, chopped
  • 2 tablespoons finely chopped yellow banana peppers
  • 2 tablespoons finely chopped red bell peppers
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped pitted black olives
  • 2 tablespoons finely chopped fresh Anaheim chile peppers
  • 2 pepperoncini (small pickled peppers sold in jars), chopped
  • 1 1/2 tablespoons chopped capers
  • 3/4 teaspoon minced fresh garlic
  • 3/4 cup chopped pimento-stuffed green olives
  • 1/2 cup small cauliflower florets
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup chopped onions
  • 1/4 cup finely chopped carrots
  • 1/4 cup white balsamic vinegar
  • 1 pound penne (or your favorite) pasta, cooked according to the package directions, rinsed with cold water, drained, sprinkled with 1/4 teaspoon olive oil and well but gently mixed, at room temperature
  • 1 medium tomato, peeled, seeded and finely chopped
  • 4 oz. julienned ham
  • 4 oz. julienned Genoa salami
  • 4 oz. Swiss cheese
  • 4 oz. Mortadella

Heat the oil in a 12-inch skillet over high heat just until it begins to smoke, about 3 to 4 minutes. Add everything (including the Meat Magic) except the penne, tomato, ham, salami, Swiss cheese and Mortadella. Cook, stirring frequently, for 4 minutes and remove from the heat. Combine with the pasta, tomato, ham, salami, Swiss cheese, and Mortadella in a large serving bowl and toss well. Serve at room temperature.