1 lb. box shells
1/4 lb. provolone cheese
1/4 lb. salami
1/4 lb. pepperoni
2 green peppers
3 celery stems
1 sm. onion
3 tomatoes
1 can black olives
1 jar green olives

Mix together well:

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

Cook shells. Let cool. Dice cheese, meats, peppers, celery, onion and tomatoes. I take the seeds out of the tomatoes. Add ingredients all together and pour dressing over the top. Refrigerate overnight and it will keep for a week. Serves 15-20 people.