For the Salad:
1 pound pasta shells, cooked until soft and drained
1 small onion, chopped finely (a heaping 1/2 cup)
1 large clove garlic, minced
4 stalks celery, chopped
1/2 cup fresh parsley, chopped
2 tablespoons dried oregano
1 tablespoon dried basil
1 teaspoon celery seed
4 - 1/4-inch slices dry salami, cut into small cubes
3 - 1/4-inch thick slices boiled ham, cut into small cubes
3 - 1/4-inch thick slices roasted chicken, cut into small cubes
3 - 1/4-inch thick slices provolone cheese, cut into small cubes
pitted black olives, sliced
pitted green olives, sliced
salt and pepper, to taste
For the Vinaigrette:
3/4 cup olive oil
6 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
hot sauce or sriracha, to taste
salt and pepper to taste
shredded Parmesan to top