Muffuletta is a New Orleans round sandwich that's layered with meats and cheeses and topped with an olive salad. This week, we're turning the ingredients from the classic sandwich into a hearty pasta salad.
The olive salad is what sets the muffuletta apart from other sandwiches. It's a combination of black and green olives and capers, along with some salad dressing. Use your favorite Italian dressing. I used a reduced-fat dressing, but fat-free dressing can be substituted.
Use the recipe as a springboard to create your own version by adding carrots, broccoli or red bell pepper to the vegetables in the ingredient list. Any way you prepare it, the salad makes a great lunch or light dinner entree and will be a welcome addition to a spring cookout or covered-dish dinner.
Place the pasta into a large bowl. Add the remaining ingredients except green onion and grated Parmesan or Asiago. Toss well. Sprinkle with the green onions and shredded Parmesan before serving.
322 calories, 11.5 grams fat (4 grams saturated), 37.5 grams carbohydrates, 17 grams protein, 29 milligrams cholesterol, 3.5 grams fiber and 1,091 milligrams sodium.
Recipe analyzed by Amy Vehrenkamp, intern with the Augusta Area Dietetic Internship.
