Easy Muffuletta Salad Recipe Jazzed Up with Shrimp and Pasta!
Since I am such a fan of this New Orleans’ Italian Sandwich I decided to create an easy Muffuletta Salad recipe from Too Hot in the Kitchen cookbook with all the components of this amazing classic sandwich. I am about healthy easy recipes and enjoying our favorite Louisiana foods. So, I turned this heavy, complex Italian sandwich into a simple Muffuletta Pasta Salad that makes an incredible main dish salad. You don’t even need a muffuletta olive salad recipe because you just open a few jars and combine with fresh ingredients for a winning Muffuletta salad recipe. I also have a great Mardi Gras recipes
Olive Salad Mix Key To Easy Muffuletta Salad Recipe
If you look online, you’ll find tons of olive salad mix recipes. Remember, I am about finding ways to eat healthy but also giving you easy recipes. Who has time to cook? Why worry about making a muffuletta olive salad recipe when you can buy a premade olive salad mix in the store. In Louisiana, this product is easily found but I have inlcuded the olive salad mix link for you. Here’s another olive salad brand I have also used before. This olive mix is an important component of the recipe. If you don’t want to buy the product, go raid a salad bar. Buy an assortment of olives, olive salad mix and chop the mixture up in the food processor or with a knife for your own muffuletta olive salad recipe to go on this sandwich.
How to make Easy Muffuletta Salad Recipe!
Muffuletta Salad from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age
All the components of a muffaletta, an Italian signature sandwich of New Orleans, tossed together in an amazing crowd pleasing salad. Olive salad, the key ingredient, is found in a jar- if not available, raid olive salad bar and chop finely.
Makes 8 (1-cup) servings
3/4 cup olive salad mix, drained
3/4 cup chopped red onion
1/3 cup crumbled reduced-fat feta cheese
1 pound seasoned cooked shrimp, optional
6 cups cooked orzo pasta
3-4 ounces prosciutto, chopped
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup chopped roasted red pepper (found in jar)
1. In large bowl, mix together all ingredients, adding shrimp if desired. Refrigerate until serving.
Nutritional information per serving: Calories 328 Calories from fat 37% Fat 13g Saturated Fat 1g Cholesterol 12mg Sodium 689mg Carbohydrate 40g Dietary Fiber 2g Sugars 3g Protein 11g Dietary Exchanges: 2 starch, 1/2 other carbohydrate, 1 lean meat, 2 fat
For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.