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.
Rouses Italian Olive Salad
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
- 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.
- Add the salami and cheese. Add the olive salad and toss to combine. Add reserved olive oil to taste.
- Serve right away at room temperature, or refrigerate until ready to serve