Ingredients: 1 pound medium pasta shells, cooked 1 (6-ounce) can pitted black olives, drained, sliced 8 ounces hard salami, sliced 8 to 12 ounces provolone cheese, cut into small cubes 4 ounces pepperoni, sliced 3 small tomatoes, cut into wedges 2 green bell peppers, cut into strips 2 ribs celery, sliced 3/4 cup vegetable oil 1/2 cup red wine vinegar 1 to 1 1/4 tablespoons oregano 1 tablespoon salt (or to taste) 1 teaspoon pepper Directions:1. Combine the pasta shells, olives, salami provolone cheese, pepperoni, tomatoes, green peppers and celery in a 9x13 inch baking dish. 2. Mix the oil, vinegar, oregano, salt and pepper In a bowl until well blended. Pour over the pasta mixture and toss to coat well. Refrigerate, covered, for 8 to 10 hours, stirring occasionally. |