Muffaletta Pasta

• 12 oz package Olive Oil Divine Garlic Angel Hair Pasta
• 2 Cups Olive Oil Divine Muffaletta Olive Salad
• 8 oz mozzarella cheese ball
• 4 oz hard salami
• 4 oz thick sliced ham
• 6 tbs Olive Oil Divine Gremolata Fused EVOO
• Olive Oil Divine Cask 25 Aged Dark Balsamic Vinegar
• 2 tsp Olive Oil Divine Gulf Coast Bay Seasoning

1. Stir pasta into a large pot of boiling water. Boil pasta for 4 minutes. Drain pasta and rinse with cold water. Put drained pasta into a large mixing bowl.
2. Dice mozzarella, salami, and ham into bite size cubes.
3. Add 4 tbs Gremolata EVOO into a small mixing bowl. Stir in 2 tsp Gulf Coast Bay seasoning.
4. Add the diced salami and diced ham into the bowl and stir until coated. Let sit for 10 minutes.
5. Drizzle 2 tbs Gremolata EVOO into skillet on medium heat. Add the small mixing bowl of salami and ham, including all the oil and seasoning into the skillet. Cook until the meat starts to brown; stirring as needed for approximately 5 minutes. Remove from heat and combine in the large mixing bowl with the pasta. Stir until incorporated.
6. Add the mozzarella and Muffaletta Olive salad. Mix all the ingredients together.
7. Plate pasta and drizzle with Cask 25 Aged Dark Balsamic Vinegar.

This recipe is the creation of our own team member, Kristi Grant!