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Muffaletta Spoonbread cup pitted castelvetrano olives, drained cup pitted black olives, drained cup giardiniera, drained canned roasted red pepper, drained 1 celery stalk, leaves removed 2 tablespoons fresh flatleaf parsley 2 cloves fresh garlic 2 tablespoons non-pariel capers cup olive oil 2 tablespoons red wine vinegar 1 teaspoon Italian seasoning 3 ounces provolone cheese, chopped 3 ounces hard salami, chopped 2 cups half and half 1 cup water 1 tablespoon sugar 1 cup corn meal 1 teaspoon baking powder 3 eggs Preheat oven to 375 F

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Why This Hawaiian Macaroni Salad Works Authentic Hawaiian mac salad is not your average pasta salad