Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
Get RecipeCheck out this twist on the popular New Orleans-style Muffuletta sandwich! Joyous Apron created this Muffuletta Pasta Salad that’s full of the flavors you love in the sandwich, like olives, ham, salami, cheese, red bell peppers, and more, plus Tony’s zesty, tangy and savory Italian Salad Dressing.
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Ingredients
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8 Ounces Fusilli Pasta
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1 Cup Salami, Cubed
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1 Cup Ham, Cubed
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1 Cup Mozzarella Cheese, Cubed
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1 Cup Provolone Cheese, Cubed
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1 Cup Black Olives, Sliced
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1 Cup Green Olives, Sliced
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1/2 Cup Red Bell Peppers, Chopped
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3/4 Cup Tony’s Creole-Style Italian Salad Dressing, or More to Taste
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1 Tablespoon Parsley, Chopped
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1-2 Pepperoncini Peppers
- Clear
Directions
- Bring water to a boil in a medium pot, then add the pasta. Cook pasta based on package instructions. When finished cooking, drain water and set pasta aside to cool. Pasta needs to cool before tossing with other ingredients. If it’s not, the cheese will melt. If you need to expedite the cooling, run the pasta under cold water.
- In a large bowl, combine cooled pasta, salami, ham, mozzarella, provolone, red bell pepper, black olives and green olives.
- Pour Tony’s Italian Dressing over the ingredients and toss to mix in completely.
- Put pasta salad in a serving bowl and garnish with parsley and pepperoncini peppers.
- Serve and enjoy!
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