Sara Tane
Active Time
35 Mins
Total Time
35 Mins
Serves 8

A veg-forward take on a muffuletta pasta salad, this ultra-flavorful side dish is just as refreshing as it is filling. Hearty cubes of meat and cheese against the brininess of olives create a balanced, sandwich-inspired satisfaction. It can be served immediately, or left in the fridge for a couple hours or up to a couple of days to let the flavors meld further.

How to Make It

Step 1

In a large bowl, combine zucchini noodles with 1 tsp. salt and let stand for 10 minutes, draining any water released.

Step 2

Add carrot noodles, salami, ham, provolone, green olives, black olives, parsley, onion, basil, oregano, and garlic. Toss gently to combine.

Step 3

In a small bowl, whisk together olive oil, vinegar, Worcestershire sauce, hot sauce, and remaining 1 tsp. salt. Drizzle mixture over salad and toss to coat.

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