Cook 1 box medium shells.

Cut into bite-size pieces: 3 tomatoes 1/2 lb. Provolone cheese 1/2 lb. pepperoni

Slice: 1 jar green olives, drained

Chop: 3 stalks celery 1 sm. onion

DRESSING:

1 1/2 tsp. salt
3/4 c. oil
1 tsp. oregano
1/2 c. vinegar
1 tsp. pepper

Cool shells, add remaining ingredients and toss with dressing. Mix well and chill. Makes 10 to 15 servings.