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Muffuletta Pasta Salad

Makes about 8 cups, enough for 4 main-course or 8 side servings

3 tablespoons plus 2 teaspoons Chef Paul Prudhomme’s Meat Magic®
½ cup + ¼ teaspoon olive oil, in all
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
1½ tablespoons chopped capers
¾ teaspoon minced fresh garlic
¾ cup chopped pimento-stuffed green olives
½ cup small cauliflower florets
¼ cup finely chopped fresh parsley
¼ cup chopped onions
¼ cup finely chopped carrots
¼ cup white balsamic vinegar
1 pound penne (or your favorite) pasta
1 medium tomato, peeled, seeded and finely chopped
4 ounces julienned ham
4 ounces julienned Genoa salami
4 ounces Swiss cheese
4 ounces Mortadella
how to prepare

1 pound penne (or your favorite) pasta, cooked according to the package directions, rinsed with cold water, drained, sprinkled with ¼ teaspoon olive oil and well but gently mixed, at room temperature

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.

Copyright© 2000 by Paul Prudhomme



Price: $3.00
Meat Magic® 2oz.
Use Meat Magic® on broiled, roasted, grilled, barbecued, stir-fried, bronzed or blackened beef, pork, poultry, veal, fish and wild game.Easy to use in bean dishes, chili, stews, gravies, gumbos an...

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