1 lb. rotini noodles
1/4 lb. pepperoni
1/4 lb. Provolone cheese
1/4 lb. thinly sliced hard salami
1 green pepper
1 medium onion, chopped
2 medium tomatoes, seeded and chopped
1/4 lb. black olives
1/4 lb. green olives
1 tsp. each: oregano, salt, pepper and garlic powder
1/3 c. vegetable oil
1/4 c. vinegar

Cook and drain rotini. Slice pepperoni, salami and Provolone into bite-size pieces. Dice green pepper, onion and tomatoes. Put all ingredients into a bowl and mix. Refrigerate 2 hours.

You can also put oil, vinegar and spices together in a measuring cup and mix before pouring over the rest. Huge; can be halved.