4 ounces sliced turkey
1 cup sliced celery
4 tablespoons chopped green onion
1 cup roasted red peppers
¼ cup sliced black olives
½ cup chopped green salad olives
1¼ pounds spiral pasta
3 tablespoons Italian dressing
1½ cups assorted lettuce
¼ cup julienned spinach leaves
1 cup diced Roma tomatoes
1 cup Italian cheese blend
¼ cup shredded Asiago cheese
1. Cut the pepperoni, salami, ham, and turkey into thin julienne strips. Place the meats in a
large salad bowl.
2. Add the celery, green onions, and roast peppers to the bowl.
3. Chop and add both types of olives to the bowl.
4. Add the cooked pasta.
5. Pour the Italian dressing on the pasta and toss everything together gently.
6. Place assorted lettuce and spinach on a cold serving platter, leaving a space in the middle
for the pasta salad.
7. Pile the salad mixture high in the center of the platter.
8. Top the salad with tomatoes and cheeses.Origins of the Muffaletta
The muffaletta's origins are from a grocery store in New Orleans that was near the farmer's market.
The Italians would come in and order olive salad, lunch meats, cheese, and bread, so the owner of the
store suggested that they make a sandwich out of it. Today, the muffaletta is served with the same
ingredients and is large enough to serve several people.