Have you ever had a muffuletta sandwich? I sincerely hope you can answer "yes" to that question, because it is undoubtedly one of life's greatest sandwiches. A veritable symphony of flavors and textures, each component builds upon the next to create beautiful harmony. For the uninitiated, the muffuletta is an Italian cold cut sandwich first made in the New Orleans French Quarter at Central Grocery. A completely beloved and absolutely integral piece of the New Orleans food cannon, my husband insisted we included mini muffulettas in the dinner at our wedding reception.
Served hot or cold on a large round loaf of dense sesame-seeded bread, what makes the muffuletta different than any other Italian cold cut sandwich is the addition of rustic, garlic laden olive salad. Olive salad is what makes a muffuletta a muffuletta. New Orleans' answer to the giardiniera that crowns many an Italian sandwich in Chicago, olive salad could be considered the rough and tumble cousin of smoother, more refined olive tapenade. The sandwich is filled out with deli ham, salami, mortadella, provolone and mozzarella cheese.
Living in southern California, I can find almost everything I need to make an upstanding muffuletta. Everything, that is, except the bread. I've substituted sesame seed studded deli rolls and even crusty Italian bread, but it's not the same. That's why I decided to reinvent the muffuletta as a cold pasta salad, and I must admit we might even like this more than the sandwich.
Great on it's own or as a side salad, this tortellini salad is a winner
The idea came to me when I was figuring out what to make for lunch. I had a family sized container of fresh cheese tortellini that was about to expire. I checked the meat drawer and found a little thinly sliced hard salami and prosciutto but not enough to make four sandwiches. The only cheeses I had were shredded mozzarella and a block of Reggiano Parm. But when I discovered half a jar of Boscoli Olive Salad in the back of the fridge, the lightbulb went on and I had my "aha!" moment - I could turn the tortellini into a muffuletta! It would meld all the great flavors of the sandwich into a delectable salad, and the round shape of the tortellini was even evocative of the missing bread. I threw everything together with a blender-made sun dried tomato vinaigrette and called it lunch. It was delicious, and even better the second day.
A stack of mini-muffulettas at our annual Christmas party last year
If you know what it means to miss New Orleans, or even if you've never been there before (for shame!) but want a taste of what makes the city so great, give this recipe a try. Besides, it's so fun to say "muffuletta" that it's worth the time it takes to make just for that reason alone.
Muffuletta Pasta Salad with Cheese Tortellini (serves 6 as en entreé, more as a side dish)
Ingredients:
1 (20 oz) container of refrigerated cheese tortellini (like Buitoni or Rana)
4 oz thinly sliced hard salami, jullienned (can sub Genoa or dry salami)
4 oz prosciutto, julienned (can sub deli ham)
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
1/2 cup Italian olive salad (Boscoli is the best, click the link above to get it)
2 tablespoons fresh chopped parsley
For the Dressing:
1/4 cup red wine vinegar
3/4 cup canola oil (can sub vegetable oil)
3 cloves garlic, smashed
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp kosher salt
1 tsp granulated sugar
1/2 tsp black pepper
2 tbsp oil packed chopped sun dried tomatoes (2 pieces if whole)
Method:
Prepare tortellini according to package instructions. Drain and rinse will cold water until the pasta is cool to the touch. Completely drain and add to a large bowl. Add meats and cheeses. Add olive salad and parsley. Stir to combine.
Prepare the dressing: Add all ingredients to a blender and blend on high until smooth. Toss dressing with the tortellini and refrigerate at least an hour before serving.
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