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Prep Time: 45 Minutes Cook Time: 6 Minutes |
Ready In: 51 Minutes Servings: 12 |
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Originally from a Good Morning America Show from January 2001 with Emeril Lagasse. It's a great meal with some crusty bread in the summer when it's too hot to cook. 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 |
Directions:
1. Combine water and 1 teaspoon salt in a large saucepan and bring to a boil over high heat.
2. Add pasta and cook uncovered, stirring occasionally until tender, about 6-8 minutes.
3. Remove from heat and drain.
4. Rinse with cold water and drain again.
5. In a larger bowl, combine pasta,salami,provolone,mortadella, boiled ham, olives,onion,celery,parsley, and thyme.
6. In a small bowl, whisk together vinegar,worcestershire,hot sauce,garlic,pepper, and 1/2 teaspoon of the salt.
7. Then, gradually whisk in the olive oil.
8. Pour over salad mixture and add remaining 1 teaspoon of salt.
9. Toss to mix well.
10. Store in an airtight container in the refrigerator for at least eight hours before serving.
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