Muffuletta Salad Ii - cooking recipe

Ingredients

6 cups water
2 1/2 teaspoons salt
1 lb small shell pasta or 1 lb other small dry pasta
1/2 lb bulk salami, cut into 1/4 inch dice
1 lb bulk provolone cheese, cut into 1/4 inch dice
1/2 lb bulk mortadella, ham, cut into 1/4 inch dice
1/2 lb bulk boiled ham, cut into 1/4 inch dice
20 pitted jumbo black olives, sliced
20 large pimento-stuffed green olives, sliced
1/4 cup minced onion
1/2 cup celery, diced
1 cup fresh parsley leaves, chopped
1/4 cup fresh thyme leave
1 cup extra virgin olive oil
6 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (to taste)
1 tablespoon fresh garlic, minced
1 teaspoon pepper, freshly ground

Preparation

Combine water and 1 teaspoon salt in a large saucepan and bring to a boil over high heat.
Add pasta and cook uncovered, stirring occasionally until tender, about 6-8 minutes.
Remove from heat and drain.
Rinse with cold water and drain again.
In a larger bowl, combine pasta,salami,provolone,mortadella, boiled ham, olives,onion,celery,parsley, and thyme.
In a small bowl, whisk together vinegar,worcestershire,hot sauce,garlic,pepper, and 1/2 teaspoon of the salt.
Then, gradually whisk in the olive oil.
Pour over salad mixture and add remaining 1 teaspoon of salt.
Toss to mix well.
Store in an airtight container in the refrigerator for at least eight hours before serving.