Recipe Database
Muffuletta Pasta Salad
Muffuletta Pasta Salad
Serves: 16 -20

1/2 pound Parmesan cheese, grated
1 pound tri-colored Fusilli, Rotini or Penne pasta, cooked al-dente, drained & cooled
1/2 pound Black Forest ham, diced small
1/2 pound salami, diced small
1/2 pound provolone cheese, diced small
3 cups (from a 32-ounce jar) Italian olive salad

Set aside 2 tablespoons of Parmesan for garnish.
Thoroughly mix the remaining Parmesan, pasta, ham, salami, provolone, and olive salad in a large bowl.
Garnish with reserved Parmesan curls.

Done on 3/12/2011 to be aired on 3/19/2011 with B.J. Supereater Culver running the Big Green Eggs, Kevin (the Fatman) Jenkins on the microphone, and Chef Fred Genovese doing the recipe message and guidance. Of course Linda Genovese doing the productions and keeping us all on time and Karen Jenkins running the technical side of the show and keeping us legal. Mike Stock was there to keep B.J. honest and to provide color commentary.