Muffalata Pasta Salad

Name: Muffalata Pasta Salad with Salami and Olive
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb ditalini pasta, cooked and cooled; 6 oz salami, chopped; 6 oz pepperoni, chopped; 3 oz banana peppers; 1 (15 oz) jar olive salad, with juice; 1/2 cup mayonnaise; 1/2 cup grated Parmesan cheese; salt, to taste; black pepper, to taste

Muffalata pasta salad is a creamy, savory cold side dish that brings the bold flavors of New Orleans' iconic muffalata sandwich to a pasta base, combining ditalini, cured meats, tangy olive salad, and Parmesan for effortless summer entertaining.

🌍American 🏷️Pasta salad 🏷️Muffalata 🏷️Salami 🏷️Pepperoni Olive salad

🏷️

🏷️Summer

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TikTok

Total

30 min

Servings

8

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb ditalini pasta, cooked and cooled
6 oz salami, chopped
6 oz pepperoni, chopped
3 oz banana peppers
1 (15 oz) jar olive salad, with juice
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
salt, to taste
black pepper, to taste

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Instructions

1
In a large bowl, add the cooked and cooled ditalini pasta.
2
Add the chopped salami, chopped pepperoni, and banana peppers to the bowl.
3
Pour in the entire jar of olive salad, including the juice.
4
Add the mayonnaise and grated Parmesan cheese.
5
Season with salt and pepper to your liking.
6
Stir everything together until well combined.
7
Chill in the refrigerator before serving to allow the flavors to meld.

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Tips & Notes

Pro tips

Cool the cooked ditalini completely before adding dressing to prevent the pasta from absorbing too much mayo and becoming heavy.
Chop the salami and pepperoni into uniform small pieces so they distribute evenly throughout each bite.
Reserve a few tablespoons of the olive salad juice to refresh the salad before serving if it absorbs liquid and dries out.
Toss the salad gently with a rubber spatula or fold it by hand to avoid breaking the pasta and crushing the delicate ingredients.

Substitutions

Ditalini → elbow pasta or small shells (similar cooking time and shape retention)
Mayonnaise → Greek yogurt or a mix of mayo and sour cream (tangier, lighter option)
Banana peppers → roasted red peppers or pickled jalapeños (swap the level of heat and sweetness)
Salami + pepperoni → capicola, soppressata, or ham (different Italian cured meat flavors)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; stir gently before serving and add reserved olive brine if needed to restore moisture.

Common Questions

Can I make muffalata pasta salad ahead of time?

Yes. Assemble the salad up to 24 hours ahead; store covered in the refrigerator. The flavors meld and deepen overnight. Stir gently before serving and add a splash of olive brine if it dries out.

What type of olive salad should I use?

Use a jarred olive salad (typically found in the condiment aisle) that includes olives, vegetables, and giardiniera. Brands like Zatarains or store brands work well; include the juice for moisture and tang.

Can I substitute the salami and pepperoni?

Yes. Try capicola, soppressata, or mortadella for similar Italian cured-meat flavor. For a lighter version, use diced ham or smoked turkey instead.

How do I prevent the pasta from becoming mushy?

Cook the pasta until just al dente, then rinse and cool it completely before mixing. Cool pasta absorbs less liquid and maintains its texture when dressed.

Is this salad vegetarian-friendly?

No, because of the salami and pepperoni. To make it vegetarian, omit the cured meats and add roasted red peppers, artichoke hearts, or sun-dried tomatoes for richness.