1 (16 oz.) pkg. macaroni (shells or twists), cooked and drained
1/4 lb. provolone cheese, cubed
1 lb. hard salami, cubed
3 tomatoes, chopped
3 green peppers, cut into bite-sized pieces
1 (6 oz.) can pitted olives, drained
1 (6 oz.) can green olives, drained
3 stalks celery, cut into bite-sized pieces

Combine salad ingredients.

DRESSING:

1 tbsp. oregano
1 tbsp. salt (or to taste)
3/4 tsp. olive oil
1 tsp. pepper
3 tbsp. sugar
1/2 cup vinegar

Mix dressing ingredients well. Pour over salad.

Note: If made in advance, refrigerate overnight.

Submitted by: Barbara Laughry