Muffuletta Salad

• 12 lb medium pasta shell
• 12 lb provolone cheese, cut into 1/4-inch dice
• 14 lb salami, cut into 1/4-inch dice
• 14 lb mortadella, cut into 1/4-inch dice
• 14 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
• 14 cup chopped fresh flat-leaf Italian parsley
• 2 tablespoons fresh thyme leaves
• 2 small garlic cloves, finely chopped
• 12 cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 12 teaspoon Worcestershire sauce
• 12 teaspoon salt
• 12 teaspoon ground black pepper
• 14 teaspoon liquid hot pepper sauce (such as Frank's or Louisiana brands)

1. Muffuletta Salad: Cook shell pasta in a large pot of lightly salted boiling water following package directions until al dente, firm but tender.
2. Drain pasta well; rinse with cold water to stop cooking; drain well again.
3. Place pasta in a large bowl.
4. Add the diced provolone, salami, mortadella, ham, black and green olives, onion, celery, parsley, thyme and garlic; toss until all ingredients are well combined.
5. Dressing: Whisk together the olive oil, vinegar, Worcestershire sauce, salt, black pepper and the hot-pepper sauce in a small bowl until well combined.
6. Drizzle the dressing over the pasta mixture in the large bowl; toss until all the ingredients are well coated with the dressing.
7. Cover the salad and refrigerate overnight.
8. Serve at room temperature.

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

Taken from www.food.com/recipe/muffuletta-salad-159453 (may not work)