1 lb. box med. sea shells
1/2 lb. Provolone cheese, diced
1/2 lb. hard salami, diced
2 green peppers, diced
3 stalks celery, diced
12 oz. can black olives, diced
8 oz. jar green olives, diced
2 tbsp. onion, chopped
3 tomatoes, diced

DRESSING:

1 tbsp. oregano
1 1/2 tsp. salt
2 tbsp. sugar
1 tsp. basil
1/2 tsp. garlic salt
1/2 c. vinegar
3/4 c. oil

Cook shells, rinse and drain.

Mix dressing and pour over hot shells and toss. Cool. Add other ingredients. Make up to 24 hours ahead. Best if it has time to marinate. Keeps well.