Antipasto Salad - cooking recipe

Ingredients

1 lb. shell macaroni, cooked
1/4 lb. Provolone cheese
1/4 lb. Longhorn cheese
5 oz. sliced pepperoni
3 Tbsp. green onion, sliced
1 small onion, thinly sliced
2 tomatoes
3 stalks celery, thinly sliced
1 (5 oz.) jar olives, green or black

Preparation

Julienne slice the cheeses.
Peel and seed the tomatoes; julienne slice.
Drain the olives.
Mix all salad ingredients in a large bowl with a tight fitting lid.