Muffuletta Salad

Total Time: 33 mins
Preparation Time: 25 mins
Cook Time: 8 mins

Ingredients

• 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


• 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)

Recipe

• 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 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 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 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.