How to make it

  • Cook Pasta according to package directions.
  • In a large mixing bowl, combine the pasta, salami, provolone, mortadella, ham, olives, onion, garlic, celery, parsley and thyme. In a small bowl, whisk together the oil, vinegar, Worcestershire, hot sauce, 1/2 teaspoon of the salt, and the pepper. Pour over the salad mixture. Add the remaining 1 teaspoon salt. Toss to mix well. Store in an airtight container and refrigerate for at least 8 hours before serving.
  • Emeril Lagassee from
  • Every Day's a Party cookbook
  • Mel's notes: Outstanding! (but expensive).
  • Mel's notes: I make a little bit more dressing as the recipe amounts are a bit dry. I am also now including parmesan cheese, dillweed and dried basil - 10/22/05

Reviews & Comments 3

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  • lunasea 10 years ago
    Oh. My. This sounds so perfect and delcious. I am bookmarking this to make - thank you so much!

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  • efitobx 10 years ago
    Love the sandwhich, plan to make your salad recipe soon.
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  • notyourmomma 10 years ago
    Yummy! Mel, I'll have to make this without the pasta, because I'm low carbing for awhile. This would make a great topping for spinach and lettuce for my lunches. The standard chef salad has become so boring. This would "kick it up a notch". LOL Thanks for the post dear! Toodles, Notcho
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