Mufaletta Salad

Mufaletta Salad

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6 cups water

2 � teaspoons salt

1 pound small shell pasta

� pound salami, cut into � inch cubes

1 pound provolone cheese, cut into � inch cubes

� pound Martadella, cut into � inch cubes

� pund ham, cut into � inch cubes

20 pitted black olives, sliced

20 green Queen olives stuffed with pimento, sliced

� cup minced yellow onion

1 tablespoon minced garlic

� cup chopped celery

� cup chopped fresh parsley

� cup fresh thyme

1 cup evoo

6 tablespoons apple cider vinegar

1 teaspoon Worcestershire sauce

� teaspoon hot sauce

1 teaspoon freshly ground black pepper

Directions:  Put the water and 1 teaspoon of the salt in a large saucepan and bring to a boil over high heat. Add the pasta and cook, uncovered, stirring occasionally, until tender, 6 to 8 minutes. Remove from the heat and drain. Rinse with cool water and drain again. In a large mixing bowl, combine the pasta, salami, provolone, mortadella, ham, olives, onions, garlic, celery, parsley and thyme. In a small bowl, whisk together the oil, vinegar, Worcestershire, hot sauce, � teaspoon of the salt and the pepper. Pour over the salad mixture. Add the remaining 1 teaspoon salt. Toss and mix well.

Makes 8 to 10 servings
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