Muffuletta Salad Ii

• 6 cups water
• 2 1/2 teaspoons salt
• 1 lb small shell pasta or 1 lb other small dry pasta
• 1/2 lb bulk salami, cut into 1/4 inch dice
• 1 lb bulk provolone cheese, cut into 1/4 inch dice
• 1/2 lb bulk mortadella, ham, cut into 1/4 inch dice
• 1/2 lb bulk boiled ham, cut into 1/4 inch dice
• 20 pitted jumbo black olives, sliced
• 20 large pimento-stuffed green olives, sliced
• 1/4 cup minced onion
• 1/2 cup celery, diced
• 1 cup fresh parsley leaves, chopped
• 1/4 cup fresh thyme leave
• 1 cup extra virgin olive oil
• 6 tablespoons cider vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce (to taste)
• 1 tablespoon fresh garlic, minced
• 1 teaspoon pepper, freshly ground

1. Combine water and 1 teaspoon salt in a large saucepan and bring to a boil over high heat.
2. Add pasta and cook uncovered, stirring occasionally until tender, about 6-8 minutes.
3. Remove from heat and drain.
4. Rinse with cold water and drain again.
5. In a larger bowl, combine pasta,salami,provolone,mortadella, boiled ham, olives,onion,celery,parsley, and thyme.
6. In a small bowl, whisk together vinegar,worcestershire,hot sauce,garlic,pepper, and 1/2 teaspoon of the salt.
7. Then, gradually whisk in the olive oil.
8. Pour over salad mixture and add remaining 1 teaspoon of salt.
9. Toss to mix well.
10. Store in an airtight container in the refrigerator for at least eight hours before serving.

water, salt, shell pasta, bulk salami, provolone cheese, mortadella, ham, black olives, green olives, onion, celery, parsley, thyme, extra virgin olive oil, cider vinegar, worcestershire sauce, hot sauce, fresh garlic, pepper

Taken from www.food.com/recipe/muffuletta-salad-ii-225757 (may not work)