Muffuletta Salad

1 pound small shell pasta, cooked until tender and cooled
1/2 pound salami, cut into 1/4-inch cubes
1 pound provolone, cut into 1/4-inch cubes
1/2 pound mortadella, cut into 1/4-inch cubes
1/2 pound boiled ham, cut into 1/4-inch cubes
20 pitted jumbo black olives, sliced
20 green olives stuffed with pimientos, sliced
1/2 cup minced yellow onions
1 tablespoon minced garlic
1/2 cup chopped celery
1/2 cup chopped fresh parsley leaves
1/4 cup fresh thyme leaves
Freshly ground black pepper
1 cup extra-virgin olive oil
6 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
Hot sauce, to taste
Freshly ground black pepper
1/4 cup green onion, sliced thin
1/4 cup Parmesan

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 Parmesan cheese and serve.