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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: 739 calories, 48g fat (21g saturated fat), 119mg cholesterol, 1638mg sodium, 48g carbohydrate (2g sugars, 2g fiber), 27g protein.

Reviews for Muffuletta Pasta

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luvdemgrits User ID: 8486223 259630
Reviewed Jan. 14, 2017

"Great recipe.. for Bob Tanner you can cut the sodium in the recipe by using low sodium ham.. and sacrifice the pepperoni.. which is likely the culprit.. [email protected]"

Ozarkagirl User ID: 5881259 246819
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!"

laura78 User ID: 6839070 230558
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!"

neenks User ID: 7999370 122234
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"

interpretermom User ID: 3118724 179735
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!"

danielleylee User ID: 4484886 179388
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."

trixiejo302 User ID: 1553155 163104
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."

valanddansmith User ID: 988113 181947
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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