Cook pasta according to package directions. Remove from heat and drain. Rinse with cold water and drain again.
Cut meats and cheese into bite-size pieces.
In a large mixing boil combine pasta, salami, provolone, ham, olives, and onion.
In a small bowl, whisk together vinegar, Worcestershire, hot sauce, thyme, garlic, pepper, and salt. Then, gradually whisk in the olive oil. Pour over salad mixture. Toss to mix well. Store in an airtight container in the refrigerator for at least eight hours before serving.