- 2 tablespoons red wine vinegar
- 1 teaspoon dried Italian seasonings
- 1 tablespoon sugar
- 1 teaspoon garlic granules or garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoon water
- 3 tablespoons mayonnaise
- 8 ounces dried small bow tie pasta (prepared according to package directions)
- 1/2 cup chopped celery
- 1/2 cup roasted red peppers
- 1/4 cup sliced pepperoncini peppers
- 1/4 cup sliced black olives
- 1/4 cup sliced green olives stuffed with pimentoes
- 3 garlic cloves, pressed
- 3 ounces salami, diced
- 3 ounces pastrami, diced
- 4 ounces provolone cheese, diced
- 1/2 cup finely shredded parmesan cheese
Before making the dressing, fill a large pot with water according to the package directions to cook the pasta, turn the heat on, and bring it to a boil.
- Add all the dressing ingredients into a pint jar and cover tightly with a screw-on lid.
- Shake the jar vigorously until ingredients are mixed together; set aside.
- Boil the pasta according to the package directions, then drain the cooked pasta in a strainer giving it a light rinse with tap water; see notes.
- Add the salad ingredients into a large bowl, and mix them together.
- Pour half of the salad dressing over the salad and toss until all ingredients are covered with the sauce.
- Cover tightly and place in the refrigerator for at least 2 hours before serving.
- Before serving, Pour the other half of the dressing over the rest of the salad and toss.
- Store in the refrigerator for up to 5 days.
- A light rinse with tap water helps keep more of the pasta’s flavor.
- Marinate in the refrigerator for longer than 2 hours for better flavorful results.
- To keep the salad from drying out, toss it with half of the dressing before marinating it in the refrigerator, then add the other half later to flavor and moisten the salad when it’s time to serve.
- Prep Time: 20 minutes
- Category: salads
- Cuisine: Italian
Keywords: muffuletta pasta salad, pasta salad, salad