Italian Salad - cooking recipe

Ingredients

1/2 lb. box shell pasta
1/4 lb. Provolone cheese
1/4 lb. hard salami
1/4 lb. pepperoni
4 medium tomatoes or cherry tomatoes
2 green peppers
1/2 onion, sliced
1 jar green olives, drained
1 can pitted black olives, drained
2 Tbsp. oregano
salt and pepper
3/4 c. vegetable oil
1/2 c. red wine vinegar

Preparation

Cook and drain pasta.
Cut cheese, salami, pepperoni and peppers into strips.
Cut tomatoes into wedges.
Toss all ingredients together except oil and vinegar.
Refrigerate until ready serve.
Combine oil and vinegar.
Pour over salad; mix and serve.
Serves 10 to 12.