Cheese Ravioli Muffuletta Salad

Cheese Ravioli Muffuletta Salad

Servings: 4   |   Preparation: 20 Mins


  • 1 package (52 oz.) Celentano Large Round Cheese Ravioli
  • ½ lb. salami, cut into 1/4” cubes
  • 1 lb. provolone cheese, cut into ¼” cubes
  • ½ lb. ham, cut into ¼” cubes
  • 20 jumbo black olives, pitted and sliced
  • 20 jumbo green olives stuffed with pimientos, sliced
  • ½ cup red onion, minced
  • 1 tablespoon minced garlic
  • ½ cup celery, chopped (2 stalks)
  • ½ cup fresh parsley, chopped
  • 1 cup Italian salad dressing
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon hot sauce
  • salt and black pepper to taste


  • Bring a large pot of water to a boil and cook the ravioli according to package instructions. Drain and rinse with cold water, drain again and set aside.
  • In a large mixing bowl, combine the pasta, salami, provolone cheese, ham, black and green olives, onion, garlic, celery and parsley.
  • In a small bowl, whisk together the Italian dressing, apple cider vinegar, Worcestershire sauce, hot sauce, salt and the black pepper. Pour over the salad mixture. Toss to mix well.
  • Chill until ready to serve.

For a Gluten-Free option, try using our Celentano Gluten-Free Cheese Ravioli and omit using the Worcestershire sauce (not gluten free).