Muffaletta Pasta Salad

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Serves 8-10


8 oz. refrigerated cheese tortellini or combination tortellini and spiral shaped pasta (I used 4 oz. spinach tortellini & 4 oz. rotini pasta)

1 pint grape tomatoes, halved

1 1/2 cups giardiniera vegetables, drained and chopped

1 (6-oz) jar marinated artichoke hearts, drained and chopped

1/2 cup pimento-stuffed green olives, chopped

1 (2.25 oz.) can of sliced black olives

1 can Cannellini Beans, drained and rinsed

8 oz. Provolone cheese, cubed

1 (5 oz.) package mini pepperonis

1/4 cup chopped fresh parsley

 Italian dressing of choice, (quantity to taste)


Cook pasta/tortellini according to package directions. Drain and transfer to a large bowl. 

Add the tomatoes, giardiniera vegetables, artichokes, olives, cheese, pepperonis, and dressing to the bowl with the pasta/tortellini. (Toss the pasta with some Italian dressing while the pasta is still warm so it absorbs the dressing, then add the rest of the dressing to the tomato/vegetable mixture.)

Season the pasta with additional salt and pepper. Toss with the parsley, reserving about a teaspoon for garnish.  Serve at room temperature.