Caputo’s Muffaletta Salad

1-1/2 cup pimento stuffed olives (chopped)
1 cup pitted Kalamata olives (chopped)
1/2 cup juice from stuffed olives
2 cloves garlic (chopped)
2 tablespoons capers
1 tablespoons oregano (dry), if fresh, use 3 tablespoons
1 lb mortadella (sliced thin)
1 8 oz bottle giardiniera mix (juillienne)
1/4 lb proscuitto (juillienne)
1/2 lb provolone (large dice)
1/4 lb salami (sliced thin)
1/4 lb whole black Greek olives for garnish
pinch crushed red pepper
1 lb cooked gnocchi-shaped pasta

Mix all ingredients with pasta. Garnish and serve. May be offered at the beginnning of an Italian meal as an antipasta and pasta.

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