Muffuletta Pasta Salad
Ingredients:
8 ounces mini farfalle (fusilli also works well)
4 ounces ham, cubed
4 ounces salami, cubed
4 ounces sharp provolone cheese, cubed
1 15 oz jar of Italian Olive Salad (we Love the Boscoli brand!) (available in the Colorado Springs store)
2 tbsp The Olive Tap’s Tuscan Herb Olive Oil
2 tbsp The Olive Tap’s Sicilian Lemon Balsamic Vinegar
Directions:
Cook the pasta according to the package directions for al dente. Drain water and set pasta aside to cool some (so cheese doesn’t melt when added).
In a large bowl, toss together cooled pasta, ham, salami, provolone cheese, and olive salad (Drain most of the olive oil from the jar of Italian Olive Salad before adding to the bowl)
In a small bowl, whisk to blend the Tuscan Herb Olive Oil and Sicilian Lemon Balsamic Vinegar, add to the pasta mixture and toss to coat. Transfer to serving bowl.
Serve and enjoy!
Recipe by Angie, Colorado Springs
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Muffuletta Pasta Salad