Muffuletta Salad

Ingredients

Muffuletta Salad

• 1/2 lb medium pasta shell
• 1/2 lb provolone cheese, cut into 1/4-inch dice
• 1/4 lb salami, cut into 1/4-inch dice
• 1/4 lb mortadella, cut into 1/4-inch dice
• 1/4 lb boiled ham, cut into 1/4-inch dice
• 10 large black olives, pitted and sliced (find the jumbo- sized, if you can)
• 10 large pimento-stuffed green olives, sliced (queen olives)
• 1 small onion, chopped
• 1 small celery rib, chopped
• 1/4 cup chopped fresh flat-leaf Italian parsley
• 2 tablespoons fresh thyme leaves
• 2 small garlic cloves, finely chopped

Dressing

• 1/2 cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon liquid hot pepper sauce (such as Frank's or Louisiana brands)

Directions

1. 1

   Muffuletta Salad: Cook shell pasta in a large pot of lightly salted boiling water following package directions until al dente, firm but tender. Drain pasta well; rinse with cold water to stop cooking; drain well again.

2. 2

   Place pasta in a large bowl. Add the diced provolone, salami, mortadella, ham, black and green olives, onion, celery, parsley, thyme and garlic; toss until all ingredients are well combined.

3. 3

   Dressing: Whisk together the olive oil, vinegar, Worcestershire sauce, salt, black pepper and the hot-pepper sauce in a small bowl until well combined.

4. 4

   Drizzle the dressing over the pasta mixture in the large bowl; toss until all the ingredients are well coated with the dressing. Cover the salad and refrigerate overnight. Serve at room temperature.