Bowtie Muffuletta Salad (by Jan Shoemake)


  • 1 pound (1 box) cooked bowtie pasta
  • 16 oz. jar Boscoli Italian Olive Salad (drained)
  • 3  ribs of celery (chopped)
  • 1 cup three or four cheese (found in the deli)
  • ½ cup chopped Peperoncini peppers (chopped)
  • ¼ cup of "juice" of the peppers
  • ¼ pound salami (chopped)
  • ¼ cup cooked ham (chopped)


Tip: I go to the deli and have them cut me a large slice of the above meats.
Cook pasta as directed on package. Submerge into cold water to stop the pasta cooking. Drain pasta and place in a large bowl. Add all ingredients to the pasta.
Serve over lettuce salad with garlic toast. I hope you will enjoy this as much as we do.

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