Recipe for Muffuletta Salad 
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Yield:
8
Ingredients:
Amount Ingredient
1 lb small shell pasta cooked until tender,
and cooled
1/2 lb salami cut into 1/4" cubes
1 lb provolone cheese cut into 1/4" cubes
1/2 lb mortadella cut into 1/4" cubes
1/2 lb boiled ham cut into 1/4" cubes
20 x pitted jumbo black olives sliced
20 x pimiento-stuffed green Queen olives sliced
1/2 cup minced yellow onions
1 tbl minced garlic
1/2 cup chopped celery
1/2 cup chopped fresh parsley leaves
1/4 cup fresh thyme leaves
Salt to taste
Freshly-ground black pepper to taste
1 cup extra-virgin olive oil
6 tbl apple cider vinegar
1 tsp Worcestershire sauce
Hot sauce to taste
Freshly-ground black pepper to taste
1/4 cup thinly-sliced green onion
Instructions:
Instructions: In a large mixing bowl, combine the pasta, salami, provolone, mortadella, ham, olives, onions, garlic, celery, parsley and thyme. Mix well. Season with salt and pepper.

In a small mixing bowl, whisk together the oil, vinegar, Worcestershire, and hot sauce. Season with salt and pepper. Pour the dressing over the pasta mixture. Season with salt and pepper. Mix well. Store in an airtight container and refrigerate for at least 8 hours.

Remove from the refrigerator and spoon onto a large platter. Garnish with green onion and Parmesan cheese and serve.

This recipe yields 8 to 10 servings.

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