Muffuletta Salad

Name: Muffuletta Salad
Ingredients: 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)

18 ingredients

8 steps

Ingredients

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)

Directions

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.