1 lb. small shells (cook according to directions on box)
1/4 lb. salami, cut into bite sizes
1/4 lb. pepperoni, cut into bite sizes
1/2 lb. Provolone cheese, cut into bite sizes
1 sm. onion
3 stalks celery
1 can black olives
1 sm. jar green olives
3 tomatoes (cherry stone, put in next day)
2 green peppers

DRESSING:

1/2 tsp. salt
1 tsp. pepper
3/4 c. lite vegetable oil
1/2 c. vinegar (wine vinegar sweetens)
1 tsp. oregano

Cut up all ingredients and mix together. Add shells. Make salad day before, add dressing to marinate a few hours before serving.

Double recipe fills a large Tupperware bowl.