1 lb. small shell macaroni
1 1/4 tsp. salt
1/2 tsp. black pepper
1 tsp. oregano
1/4 c. vinegar
3/4 c. salad oil
2 med. onions, chopped
1 green pepper, chopped
3 tomatoes, cut up
4 stalks celery
1 (12 oz.) jar green olives, sliced
1 (3 oz.) jar black olives, sliced
1/2 lb. Italian salami, cut up
1/4 lb. pepperoni, cut up
1 1/2 lb. Provolone cheese, cubed

Cook the macaroni. Rinse, drain and chill. Mix together the salt, black pepper, oregano, vinegar and salad oil. Set aside for dressing. Mix macaroni with remaining ingredients and pour dressing over. Mix well. Chill in refrigerator overnight and then let stand 3 hours at room temperature before serving.