The famous muffaletta sandwich originated in the French Quarter of New Orleans, and it’s known for its strongly flavored Italian meats and cheeses. Since I don’t know what’s more Italian than tortellini, I’ve turned the legendary sandwich into a delicious pasta salad.
2 (9-ounce) packages cheese tortellini
1 (14-ounce) can artichoke hearts, drained and chopped
¼ cup chopped pitted green olives
¼ cup chopped pitted Kalamata olives
3 ounces salami, sliced into thin strips
¼ cup chopped fresh basil
1 cup cherry tomatoes, cut into halves
½ cup prepared Italian dressing
Cook the tortellini according to the package directions, and then drain them. Place the pasta in a large bowl. Add the artichokes, green olives, Kalamata olives, salami, basil, and cherry tomatoes. Add the Italian dressing, and gently toss everything together until the pasta is well coated. Serve this dish at room temperature, or refrigerate until you are ready to serve it.
MAKES 8 TO 10 SERVINGS.