12 oz. favorite pasta, cooked and drained
1 lb. pepperoni, chopped
1 c. chopped ripe olives
1 c. chopped green olives
1 green pepper, chopped
1 sm. onion, chopped
3 tomatoes, seeded and chopped

Mix above ingredients; cover; refrigerate 24 hours.

DRESSING:

3/4 c. oil
1/2 c. balsamic vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. sugar
1/2 tsp. oregano

Combine ingredients; cover; refrigerate 48 hours. To serve, mix salad with 1/12 cups grated provolone cheese. Add dressing; toss thoroughly.