2 c. uncooked shells
1/4 lb. provolone
1/4 lb. pepperoni
1 sm. green pepper
1 lg. stalk celery
1 can ripe olives (slice in half)
1 sm. onion
2 tomatoes

DRESSING:

1 1/2 tbsp. salt
1 tbsp. pepper and oregano
1/3 c. oil
12 c. vinegar

Mix all vegetables and macaroni. Mix dressing and pour 1/2 over vegetables. When ready to serve, add remaining dressing. You may want to reduce the peppers by 1/2.