1 lb. noodles
1/2 lb. provolone cheese
1/2 lb. Monterey Jack cheese
1 can ripe olives
1 bottle green olives
1/4 lb. hard salami
1/4 lb. pepperoni
3 to 4 stalks celery
3 tomatoes
2 green peppers
1 med. red onion

DRESSING:

1 tbsp. oregano
3/4 c. vinegar
3/4 c. oil
Salt & pepper

Cook noodles according to directions. Slice ripe and green olives. Dice cheese and meat, celery, tomatoes, green pepper and onion. Mix together. Add dressing. Let salad marinate 1 day. Will keep in refrigerator 7 days.