Antipasto Salad - cooking recipe

Ingredients

1 lb. small shells, cooked and cooled
1/2 lb. Provolone cheese, cubed
1/4 lb. hard salami, cubed
1/2 lb. pepperoni, sliced
1 small onion, diced
2 green peppers, diced
3 stalks celery, diced
3 fresh tomatoes, diced
1 can pitted black olives, sliced
1 small jar green olives, sliced

Preparation

Mix all together.
Add dressing.
If you double this recipe, you can serve 30 to 40 people.