Good Morning America Recipes

Emeril's Muffuletta Salad

Emeril Lagasse's Muffuletta Salad

GMA Recipes Lunch
Difficulty: Easy
Cook Time: min

It usually comes in a sandwich — but Emeril Lagasse takes this classic taste to a bowl.

Try his recipe for muffuletta salad. It may be a salad — but it's big enough to serve as a meal.


  • 6 cups water
  • 2 1/2 teaspoons of salt
  • 1 pound small shell pasta
  • 1/2 pound salami, cut into 1/4 inch cubes
  • 1 pound provolone cheese, cut into 1/4 inch cubes
  • 1/2 pound mortadella (ham), cut into 1/4 inch cubes
  • 1/2 pound boiled ham, cut into 1/4 inch cubes
  • 20 pitted jumbo black olives, sliced
  • 20 large green olives with pimiento (no pits), sliced
  • 1/4 cup yellow onion, minced
  • 1/2 cup celery, chopped
  • 1 cup fresh parsley leaves
  • 1/4 cup fresh thyme leaves
  • 1 cup extra virgin olive oil
  • 6 tbsp. apple cider vinegar
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. hot sauce
  • 1 tbsp garlic, minced
  • 1 tsp. Fresh ground black pepper
  • Cooking Directions

    Combine water and 1 teaspoon of salt in a large saucepan and bring to boil over high heat. Add pasta and cook uncovered. Stir occasionally, until tender, 6-8 minutes.

    Remove from heat and drain. Rinse with cold water and drain again. In a larger mixing boil combine pasta, salami, provolone, mortadella ham, boiled ham, olives, onion, celery, parsley and thyme.

    In a small bowl, whisk together vinegar, Worcestershire, hot sauce, garlic, pepper and 1/2 teaspoon of the salt. Then, gradually whisk in the olive oil. Pour over salad mixture and add remaining teaspoon of salt. Toss to mix well. Store in an airtight container in the refrigerator for at least eight hours before serving.

    Emeril Lagasse, c. 2000

    Recipe Summary

    Main Ingredients: pasta, salami, provolone, mortadella

    Course: Appetizer/Starter, Dip, Lunch, Salad, Pasta

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