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Muffaletta Pasta Salad

It’s all Greek to me! And I’m glad it is. This Greek-style muffaletta pasta salad uses the best of what you’ve got aboard to make a meal that would make anyone want to say Opa. Opt for high-quality ingredients here. It makes all the difference in terms of flavor.


  • 1 lb. small pasta (macaroni, orecchiette, rigatoni or fusilli), freshly cooked and drained
  • 4 Tbsp. oil, divided
  • 1 cup onion, finely chopped (or 1 Tbsp. onion powder)
  • 2 garlic cloves, minced (or ½ tsp. garlic powder)
  • 15 oz. can artichoke hearts, drained and quartered
  • 5 oz. can roasted peppers, drained and diced
  • 1 ½ cups diced summer sausage or salami
  • 2 cups feta, kasseri, mozzarella or other favorite cheese, diced or crumbled
  • 2 Tbsp. capers, drained (or pepperoncini peppers or sour pickles, chopped)
  • 3 Tbsp. pitted green or black olives or a mixture of both
  • 10 sun-dried tomatoes, drained and coarsely chopped
  • 1 tsp. dried oregano
  • 4 Tbsp. lemon juice
  • ¼ tsp. each salt and pepper


Toss warm pasta with 2 tablespoons oil and set aside. In a skillet over medium, heat 2 remaining tablespoons of oil and sauté the onion and garlic until soft, about 7 minutes.

Combine onion and garlic with remaining ten ingredients in a large mixing bowl. Pour the warm pasta into a bowl and toss. Add more salt, pepper or lemon juice to taste. Serve warm or at room temperature.

By Lori Ross, Southern Boating September 2018

More Cleanout the pantry recipes:

Pineapple Punch

Seafood Bites

Bean and Bacon Soup 

Preserved Fruit Parfaits


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