Pasta Muffuleta Salad

• 1 12 cups stuffed green olives, drained, chopped, juice reserved
• 1 cup Greek olive, pitted & chopped
• 14 cup olive juice
• 12 cup chopped pimiento
• 1 cup giardiniera, drained and chopped
• 2 garlic cloves, minced
• 3 anchovy fillets, minced
• 2 tablespoons capers
• 34 cup fresh parsley, minced
• 1 tablespoon fresh oregano, minced or 1 teaspoon dried oregano leaves
• dried red pepper flakes
• 23 cup olive oil
• 1 lb gnocchi
• 14 lb mortadella, thinly sliced and julliened
• 18 lb prosciutto, thinly sliced and julliened
• 14 lb provolone cheese or 14 lb monterey jack cheese, cubed
• 14 lb genoa salami, thinly sliced
• Greek olive (to garnish)

1. Combine chopped olives, olive juice, pimiento, gardiniera, garlic, anchovies, capers, parsley, oregano.
2. crushed red pepper and olive oil.
3. Let stand overnight.
4. Cook pasta until very al dente.
5. Drain and toss in large bowl with olive salad mixture.
6. Cool to room temperature, occasionally stirring pasta to coat thoroughly.
7. Add meats and cheeses to pasta.
8. Serve with salami on side and garnish with a few whole olives.

green olives, olive, olive juice, pimiento, giardiniera, garlic, anchovy, capers, fresh parsley, fresh oregano, red pepper, olive oil, gnocchi, mortadella, provolone cheese, genoa salami, olive

Taken from www.food.com/recipe/pasta-muffuleta-salad-441031 (may not work)