Rouses Italian Olive Salad

Muffaletta Pasta

You can’t order a muffaletta in Sicily — or a muffaltatta, muffuletto or muffulettu. The Italian sandwich is strictly a New Orleans construct, named for the bread on which it’s served.


1 pound fusilli or rotini pasta, or other small pasta shape

½ pound Provolone or Mozzarella cheese, cut in thin slices

½ pound salami, cut in thin slices

1 32-ounce jar Rouses Italian olive salad, drained, oil reserved


  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Drain and rinse well under cold water; drain again and transfer to a large serving bowl.
  2. Add the salami and cheese. Add the olive salad and toss to combine. Add reserved olive oil to taste.
  3. Serve right away at room temperature, or refrigerate until ready to serve



Ingredients used in this recipe