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Muffuletta Pasta Recipe

Muffuletta Pasta Recipe

A friend gave me this recipe when she learned that I love muffuletta sandwiches. Very rich and filling, this easy skillet supper goes together quickly on a busy weeknight. Serve with some cheesy garlic bread. —Jan Hollingsworth, Houston, Mississippi
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8 servings


  • 1 package (16 ounces) bow tie pasta
  • 1 bunch green onions, chopped
  • 2 teaspoons plus 1/4 cup butter, divided
  • 1 tablespoon minced garlic
  • 1 package (16 ounces) cubed fully cooked ham
  • 1 jar (12.36 ounces) tapenade or ripe olive bruschetta topping, drained
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 1 cup heavy whipping cream
  • 2 cups (8 ounces) shredded Italian cheese blend


  • 1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute onions in 2 teaspoons butter until tender. Add garlic; cook 1 minute longer. Add the ham, tapenade and pepperoni; saute 2 minutes longer.
  • 2. Cube remaining butter; stir butter and cream into skillet. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3 minutes.
  • 3. Drain pasta; toss with ham mixture. Sprinkle with cheese. Yield: 8 servings.

Nutritional Facts

1-1/2 cups equals 739 calories, 48 g fat (21 g saturated fat), 119 mg cholesterol, 1,638 mg sodium, 48 g carbohydrate, 2 g fiber, 27 g protein.

Reviews for Muffuletta Pasta

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Reviewed Apr. 9, 2016

"Bob Tanner, it is very unfair to rate a recipe with 1 star that you have obviously never prepared. The nutritional information is given so that you can make an informed choice in balancing your daily intake of sodium which is recommended to be between 1500 to 2300 milligrams of sodium for most adults. The amount per serving is well within the recommended daily allowance when balanced with other low sodium foods. My friend makes this dish (straight from Simple and Delicious) occasionally for us girls on our Friday night card games. She serves the olive bruschetta on the side as a couple of the girls do not like olives. Paired with steamed broccoli and garlic bread, it's a winner!"

Reviewed Apr. 8, 2016

"The salt content in this recipe is stunning to say the least. I would be afraid to eat one serving. Bob Tanner."

Reviewed Aug. 2, 2015

"This was easy to make and so delicious! We like muffuletta sandwiches in my family, and this has the same flavors. I didn't see tapenade at the store. I'm not really sure what that is. But my local Kroger has an olive bar with an olive based muffuletta relish. It was perfect. I used half & half instead of heavy cream, to cut down on the calories. This is definitely a keeper!"

Reviewed Sep. 23, 2014

"I am not an olive lover, but I love the muffaletta mix. This recipe is delicious and definitely would make a good company dish along with a salad and garlic bread. I used mini penne pasta instead of the bow ties. Costco has the best muffaletta mix"

Reviewed Jan. 26, 2012

"YUM! I could not find the tapenade and then I found an equivalent and it was $7 so I made my own (green olives, garlic, parsley and olive oil). It was super yummy!"

Reviewed Oct. 12, 2011

"Really good pasta. My husband loved it. Tasted like a muffuletta, definitely will be making it again. This recipe cuts in half well."

Reviewed May. 16, 2011

"OK - I will try this recipe again and I will follow the suggestion of the other reviewer and make my own mixture of olives and possibly red peppers. I used purchased tapenade and it was really really bad but all of the other flavors were very nice. I gave this recipe a 3 out of 5 just because I'm sure there is someone out there who would enjoy it with pre made tapenade. Like I said, I will try this one more time but this batch went down the garbage disposal."

Reviewed Jun. 1, 2009

"I absolutely LOVED this recipe, although I did have to make a few changes based on what I had on hand. I used salami rather than pepperoni and yellow onion instead of green onions. Also, since I don't like tapenade anyway, I used a mixture of green and ripe black olives, and roasted peppers. It turned out great and I can't wait to start on the leftovers! Delicious!!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.