Cheese Ravioli Muffuletta Salad

Cheese Ravioli Muffuletta Salad

Servings: 4 Preparation: 20 Mins


  • 1 package (44 oz.) Celentano Large Round Cheese Ravioli
  • ½ lb. salami, cut into ¼” 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 diced red onion
  • 1 tablespoon minced garlic
  • ½ cup chopped celery
  • ½ cup chopped fresh parsley
  • 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, rinse thoroughly with cold water 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 black pepper. Pour over the salad mixture. Toss to mix well. Chill until ready to serve.

For a Gluten-Free option, try using our Gluten-Free Cheese Ravioli and omit using the Worcestershire sauce.

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