Muffulatta Pasta Salad

Muffulatta Pasta Salad

Courtesy of: Courtesy of Romney Richard, Editorial Director of Louisiana Cookin’


  • 1/2 pound Parmesan cheese, grated
  • 1 pound tri-colored fusilli, rotini or penne pasta, cooked al dente, drained, cooled
  • 1/2 pound Black Forest ham, diced small
  • 1/2 pound salami, diced small
  • 1/2 pound provolone cheese, diced small
  • 3 cups (from a 32-ounce jar) Italian olive salad



  1. Set aside 2 tablespoons of Parmesan for garnish.
  2. Thoroughly mix the remaining Parmesan, pasta, ham, salami, provolone, and olive salad in a large bowl.
  3. Garnish with reserved Parmesan curls.
Servings: Serves 16-20

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