Muffuletta Pasta Salad

Name: Muffuletta Pasta Salad with Jalapeño Olive Mix
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb ditalini pasta; salt, for pasta water; 8 oz salami, cubed; 8 oz ham, cubed; 8 oz sharp provolone cheese, cubed; 1 (15.5 oz) jar jalapeño olive salad; salt, to taste; freshly ground black pepper, to taste; 2 tbsp fresh parsley, chopped; 1/2 cup Italian dressing

This Muffuletta Pasta Salad brings the bold flavors of New Orleans' iconic sandwich into a cold pasta dish, combining ditalini, cured meats, sharp cheese, and a signature jalapeño olive salad for a tangy, herbaceous finish.

🌍American 🏷️Pasta salad 🏷️Muffuletta 🏷️New orleans 🏷️Salami Ham

🏷️

🏷️Provolone

-0:00

britscookinonTikTok

Total

20 min

Servings

8

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by britscookin

-0:00

britscookinonTikTok

Ingredients

1 lb ditalini pasta
salt, for pasta water
8 oz salami, cubed
8 oz ham, cubed
8 oz sharp provolone cheese, cubed
1 (15.5 oz) jar jalapeño olive salad
salt, to taste
freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped
1/2 cup Italian dressing

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Instructions

1
Bring a large pot of salted water to a boil.
2
Add the ditalini pasta and cook according to package directions until al dente.
3
While the pasta is cooking, cube the salami, ham, and sharp provolone cheese into small, uniform pieces.
4
Once cooked, drain the pasta and add it to a large mixing bowl.
5
Add the cubed salami, ham, and provolone cheese to the bowl with the pasta.
6
Add the entire jar of jalapeño olive salad, including the oil.
7
Season with salt and freshly ground black pepper to taste.
8
Add the chopped fresh parsley and pour the Italian dressing over the top.
9
Toss everything together until well combined. Serve immediately or chill before serving.

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Tips & Notes

Pro tips

Cool the cooked pasta completely before adding dressing—warm pasta absorbs dressing unevenly and becomes mushy.
Toss the pasta with olive oil immediately after draining to prevent sticking while it cools.
Add the jalapeño olive salad (including its liquid) last to control saltiness—taste before adding the final pinch of salt.
Make this salad 2–4 hours ahead; the flavors deepen as ingredients marinate together.

Substitutions

Ditalini → elbow pasta or small shells (similar cooking time and texture)
Jalapeño olive salad → giardiniera or roasted red pepper medley (different heat level but same briny character)
Sharp provolone → smoked gouda or aged asiago (maintains richness and tang)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Refresh with a splash of Italian dressing before serving if it dries out.

Common Questions

Can I make this pasta salad ahead of time?

Yes—it actually tastes better after a few hours or overnight as the flavors meld. Store in an airtight container in the refrigerator for up to 3 days. Add fresh parsley just before serving to keep it vibrant.

What type of olive salad should I use?

Look for a jarred New Orleans–style olive salad (like Zatarains or Boscoli) that includes jalapeños, green olives, and giardiniera vegetables. This is what defines the muffuletta flavor profile.

Can I substitute the Italian dressing?

Yes—use homemade vinaigrette (3 parts oil to 1 part red wine vinegar, garlic, oregano, salt, pepper) for fresher flavor, or swap in balsamic or Greek dressing if you prefer.

Is this recipe gluten-free?

Only if you use gluten-free ditalini pasta. All other ingredients are naturally gluten-free, but always verify your deli meats and jarred olive salad labels.

How do I prevent the pasta from getting mushy?

Cook the ditalini 1–2 minutes under the package time (to al dente), then drain and cool it completely before mixing with dressing to avoid overcooking.