Ingredients
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1 lb small shell pasta, cooked
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3 tomatoes, chopped
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4 celery ribs, chopped
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1 (12 ounce) jar green olives
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1 (15 ounce) can black olives
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1/2 lb hard salami, chopped in 1/2 inch pieces
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1/4 lb pepperoni, chopped in 1/2 inch pieces
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1/2 lb provolone cheese, chopped in 1/2 inch pieces
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salt and pepper
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1 teaspoon oregano
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1/4 cup vinegar
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3/4 cup oil
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2 medium onions, chopped
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2 medium green peppers, chopped
Instructions
- Rinse cooked pasta with cold water and drain completely.
- In a large bowl, toss together pasta and next nine ingredients {through provolone).
- Season to taste with salt and pepper.
- Mix dressing ingredients--oregano, vinegar and oil.
- Pour over salad and mix well.
- Refrigerate for an hour before serving.
- **Note**Don't substitute larger shells for the small--for some reason it really makes a difference in the taste and appearance of the salad.