"Ham, cheese and more combine in a salad version of the classic New Orleans sandwich.
Make ahead, because salad should be refrigerated 8 hours or overnight before serving."
medium pasta shell
provolone cheese, cut into 1/4-inch dice
salami, cut into 1/4-inch dice
mortadella, cut into 1/4-inch dice
boiled ham, cut into 1/4-inch dice
black olives, pitted and sliced
( find the jumbo- sized, if you can)
pimento-stuffed green olives, sliced
( queen olives)
celery rib, chopped
chopped fresh flat-leaf Italian parsley
fresh thyme leaves
garlic cloves, finely chopped
extra virgin olive oil
apple cider vinegar
ground black pepper
liquid hot pepper sauce
( such as Frank's or Louisiana brands)
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.
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.
Dressing: Whisk together the olive oil, vinegar, Worcestershire sauce, salt, black pepper and the hot-pepper sauce in a small bowl until well combined.
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.