Go Back
–+ servings
Benjamin

Fat Tuesday Pasta Salad

A vibrant, zesty pasta salad inspired by New Orleans Mardi Gras flavors, combining bold muffuletta-inspired ingredients for a crowd-pleasing main dish that's perfect for family dinners or festive gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound Rotini or Fusilli pasta, tricolor preferred
  • 1/2 pound Genoa salami cubed or sliced into strips
  • 1/2 pound Provolone cheese cubed
  • 1 jar (16 oz) Italian olive salad or muffuletta mix drained
  • 1 medium red onion finely diced
  • 1 green bell pepper chopped
  • 1 cup cherry tomatoes halved
  • 1/2 cup fresh parsley chopped
  • 1 cup Italian vinaigrette dressing homemade or high quality store bought
  • Salt and black pepper to taste

Equipment

  • Large pot for boiling pasta
  • large mixing bowl,
  • Colander for Draining Pasta

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain.
  2. Rinse the cooked pasta with cold water to stop the cooking and prevent mushiness, then set aside to cool.
  3. While the pasta cools, chop the salami, provolone cheese, red onion, and green bell pepper into uniform pieces.
  4. In a large mixing bowl, combine the cooled pasta with the drained Italian olive salad to coat the pasta.
  5. Fold in the chopped salami, provolone, red onion, green bell pepper, and cherry tomatoes.
  6. Pour the Italian vinaigrette over the mixture, starting with half and adding more until well coated.
  7. Season with fresh parsley, salt, and black pepper, then toss gently.
  8. Cover and refrigerate for at least 1 hour to let flavors meld before serving.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 18gFat: 25g

Notes

This salad tastes even better the next day. For a spicy kick, add red pepper flakes. Vegetarians can skip the salami and add chickpeas. Store leftovers in the fridge for up to 4 days; do not freeze.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe