Muffuletta Salad

Best if made a day in advance...this is a crowd pleaser, and makes a LOT

From: Emeril Lagasse

1 lb small shell pasta, cooked and cooled
1/2 lb salami, cubed
1 lb provolone, cubed
1/2 lb mortadella, cubed
1/2 lb ham, cubed
20 black olives, sliced
20 green olives, sliced
1/2 C minced yellow onion
1 Tbsp minced garlic
1/2 C chopped celery
1/2 C chopped fresh parsley
1/4 C fresh thyme leaves
salt and pepper
1 C olive oil
6 Tbsp apple cider vinegar
1 tsp Worcestershire
hot sauce
salt and pepper
sliced green onion
1/4 C grated Parmesan

In large mixing bowl, combine first 12 ingredients. Mix well, season with salt and pepper. In separate bowl, whisk together oil, vinegar, Worcestershire and hot sauce. Season with salt and pepper. Pour dressing over pasta. Mix well. Refrigerate at least 8 hours.