We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Everything-but-the-Hoagie Pasta Salad
Summer 2025
We’ve married two favourite picnic staples into one amazing pasta salad. To get that deli flavour, we’ve used muffuletta spread, but you could just as easily use Chicago-style giardiniera or Calabrese-style antipasto—just look for hearty vegetables (like cauliflower, carrots and celery) pickled in vinegar and preserved in oil. Untossed pasta salad will keep, covered and refrigerated, for 2 days. Return to room temperature before serving.
Serves 4 to 6
1 lb (455 g) dried orecchiette pasta
1/4 cup (60 mL) olive oil
1/3 cup (80 mL) red wine vinegar
1 garlic clove, minced
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) salt
Freshly ground black pepper to taste
2 cups (500 mL) cherry tomatoes, halved
1 tub (200 g) mini bocconcini, drained
1/2 cup (125 mL) jarred muffuletta spread, oil drained if necessary
1/2 cup (125 mL) sliced green olives
4 oz (115 g) sliced mortadella, torn or cut into bite-size pieces
4 oz (115 g) sliced spicy Genoa salami or soppressata, torn or cut into bite-size pieces
4 cups (1 L) shredded iceberg lettuce
1 cup (250 mL) loosely packed basil leaves, torn
1. Bring a large pot of generously salted water to a boil. Cook pasta to al dente, according to package directions. Drain and rinse under cold water.
2. Whisk oil, vinegar, garlic, oregano and salt in a large serving bowl. Season with pepper. Add pasta, tomatoes, cheese, muffuletta spread, olives and meat. Stir to coat, then taste and season with more salt and pepper, if necessary. Pile lettuce and basil on top.
3. Just before serving, toss lettuce and basil with rest of salad.
Serves 4 to 6
