Muffuletta Pasta Salad
Ingredients
- 1 16-ounce box tricolor rotini
- 1/2 cup chopped red onions
- 2 cups Italian Olive Salad
- 1/4 pound ham, cut into thin strips
- 1/4 pound Genoa salami, cut into thin strips
- 1/4 pound mortadella, cut into thin strips
- 1 cup grated provolone cheese
- 2 tablespoons sesame seeds, toasted*
- Kosher salt and pepper to taste
Instructions
Cook pasta according to package directions; drain. Spread pasta out on a large, rimmed baking sheet and refrigerate for at least 30 minutes. Meanwhile, soak red onions in a bowl of cold water (a minimum of 10 minutes will mellow the bite); drain. In a large bowl, combine pasta, red onions, Italian Olive Salad, ham, salami, mortadella and provolone. Season to taste with salt and pepper. Spoon pasta salad into serving bowls and sprinkle top with toasted sesame seeds. Makes 8 servings.
*To toast sesame seeds, place them in a dry skillet over medium heat and cook, shaking the pan occasionally, until golden brown and fragrant, 3-5 minutes. Cool and store in a covered jar at room temperature.