1 lb. shell macaroni
3/4 to 1 lb. provolone cheese, shredded
1 lb. salami, cut in strips
3 tomatoes, cut up and add salt
3 green pepper, chopped
1/2 onion, chopped
1 c. green olives, chopped
1 c. ripe olives, chopped
1 1/2 tsp. salt
1 tbsp. oregano
1 bottle Italian dressing

Cook macaroni, drain. Add dressing and refrigerator overnight. Next day add rest of ingredients except tomatoes and green pepper, adding them just before serving.