16 oz. macaroni shells
1/2 lb. Provolone cheese, Brick or Monterey Jack
1/2 lb. pepperoni
1/2 lb. hard salami
1 (8 oz.) green olives, drained & cut in half
1 (8 oz.) black olives, drained & cut in half
3/4 c. vegetable oil
1/2 to 1/2 c. cider vinegar
1 1/2 to 2 tsp. oregano
1 tsp. salt
1 tsp. pepper
2 lg. green peppers

Cook and drain macaroni shells. Cut cheese, pepperoni and salami and green pepper. In separate bowl mix oil, vinegar, oregano, salt and pepper. Combine macaroni with cheese, salami, pepperoni, olives and green pepper. Pour oil mixture over macaroni mixture.