Saturday, December 10, 2011

Muffaletta Pasta

This is a quick fix meal and it makes about 8 large servings.  The key is a good olive salad.  I got this recipe from my friend, Nina.
  • 1 lb. bag of penne pasta
  • ¼ lb.  Genoa salami, sliced thick and cut into strips
  • ¼ lb. mortadella, sliced thick and cut into strips
  • 2 C. of olive salad mix
  • 1 can of black olives, sliced
  • 1 C. shredded mozzarella cheese
  • ½ C. grated Parmesan cheese
  • ½ C. grated Romano cheese
  • ¼ lb. sliced provolone cheese
  1. Preheat oven to 350 degrees
  2. Boil the pasta in salted water for 12 – 15 minutes
  3. Strain the pasta and rinse with cold water
  4. In a large bowl, combine the pasta and all the other ingredients, except the sliced provolone cheese
  5. Pour into baking dish and place the sliced provolone on top
  6. Bake for 30 minutes
 Tips and Tricks:
  • Ask the person at the deli counter to slice the salami and the mortadella on #2.
  • I use the Rouses brand olive salad mix.  Boscoli is also a good brand to use.


  1. A definite hit in our house. How do you think this would go over as a cold pasta salad? OR do you have a recipe similar for cold pasta salad?

    And, FYI, I saw that taco pie you commented on on FB and I certainly hop you post the recipe here, after you try it and tweak it of course.

  2. I definitely want to try this recipe!

  3. Cathy, I highly recommend that you do. Soooo good and easy!