1 lb. seashells
1/2 lb. provolone cheese
1/4 lb. hard salami, diced
2 green peppers, sliced
3 stalks celery, diced
1 can black olives, sliced
1 jar green olives, sliced
3 tbsp. chopped onion
3 tomatoes, diced
1/2 tbsp. oregano
1 1/2 tsp. salt
1/2 c. vinegar
3/4 c. oil

Cook seashells according to package directions; drain shells. In meantime, make dressing by combining oregano, salt, vinegar and oil. Mix well and pour over hot, drained shells. Cool shells completely. Then add remaining ingredients. Marinate overnight. Keep refrigerated.